Slow Cooker Sweet Potato Puree

Ingredients:

• 1.8 kg medium sweet potatoes, peeled
• 3/4 cup chopped pecans
• 110 g butter
• 1/3 cup heavy cream
• 1/4 tbsp. maple syrup
• 0.5 tsp ground cinnamon
• 0.5 tbsp. marshmallow cream, as desired
• Special equipment: Instant Pot® 6L Multi-Cooker.

Preparation:

1. Cut the sweet potatoes in half lengthwise and then crosswise into 2.5cm pieces.
2. Set the slow cooker to medium-high heat. When the pan is hot, add the pecans and cook, stirring constantly, until toasted and darkened in spots, 6-8 minutes. Transfer to a bowl and set aside.
3. Add the butter to the slow cooker and stir until melted, 1-2 minutes. Add the cream, maple syrup, cinnamon, 1 tablespoon of salt, and a generous pinch of pepper. Add the sweet potato pieces and stir. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure and cook for 12 minutes.
4. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid carefully to avoid scalding from any remaining steam. Mash the sweet potato with a potato masher until smooth, or use an immersion blender for a smoother puree. Season with salt and pepper if needed.
5. Place the sweet potato puree in a large baking dish and smooth the surface with a large spoon. If desired, spoon marshmallow frosting over the puree and let it melt for 1-2 minutes, then use a butter knife to create swirls in the puree. Sprinkle with pecans.