4 pounds medium sweet potatoes, peeled
3/4 cup chopped pecans
1 stick (8 tablespoons) unsalted butter
1/3 cup heavy cream
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup marshmallow creme, optional
Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.
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