• 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

Pecan Syrup

  • 1/3 cup dark corn syrup
  • 1/3 cup sugar
  • 1 small egg
  • 1 tablespoon unsalted butter, melted
  • Pinch ground cinnamon
  • Pinch salt
  • 1/2 cup pecan pieces or halves, toasted
  • 1 teaspoon vanilla extract
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  • 1 cup water for pressure cooking

Sweet Potato Filling:

Place cooking rack or steamer 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. In a mixing bowl, combine sweet potatoes and remaining filling ingredients. Beat on medium speed until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

Pecan syrup:

In a small bowl, whisk syrup, sugar and egg until well blended. Add remaining syrup ingredients and whisk until evenly combined; set aside.

To assemble:

Divide the sweet potato filling evenly into six 6-ounce ramekins. Pour the pecan syrup over the filling, 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.

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