• 1 cup water
  • 2 medium sweet potatoes, peeled and cut into 1 1/2 inch cubes
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  • 1 egg, beaten until frothy
  • 1/4 cup packed light brown sugar
  • 2 tablespoons sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup dark corn syrup
  • 1/3 cup sugar
  • 1 small egg
  • 1/2 cup pecan pieces or halves, toasted
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch ground cinnamon
  • Pinch salt
  • 1 cup water for pressure cooking

Place cooking rack (or basket) and 1 cup water in Presto® 6- or 8-quart Pressure Cooker. Place sweet potatoes on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure. Cool cooker at once. Cool and mash potatoes to yield 1 cup.

Add sweet potatoes, egg, brown sugar, sugar, cream, vanilla, butter, salt, cinnamon, allspice, and nutmeg to a bowl. Beat on medium speed using an electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Reserve.

Whisk syrup, sugar and egg in a bowl until well blended. Add pecans, butter, vanilla, cinnamon, and salt; whisk until evenly combined. Reserve.

Divide the sweet potato filling evenly into six 6-ounce ramekins. Pour the pecan syrup over the mixture, dividing syrup evenly between ramekins. Cover each ramekin securely with aluminum foil. Add 1 cup water to pressure cooker. Place ramekins on cooking rack in pressure cooker. Stack ramekins in two layers staggering them “pyramid style”. Close cover securely. Place pressure regulator on vent pipe. COOK 7 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove ramekins from cooker. Remove aluminum foil; cool. Serve warm or chilled.

Click here for more information on our line of quality Presto® Pressure Cookers.

Presto Tip:

Watch Chef Marty Cosgrove prepare Sweet Potato Pecan Dessert in this video.