Maple Pecan Sweet Potatoes

Recipe Ingredients

1 cup	237ml	Water
1		Lemon peel - (abt 1")
1/2 cup	80g / 2.8oz	Brown sugar - (firmly packed)
1/4 teaspoon	1.3ml	Salt
3 teaspoons	15ml	Sweet potatoes - peeled, and (medium)
		Sliced 1/2" thick
1/4 cup	49g / 1.7oz	Butter
1 cup	146g / 5.1oz	Pecans - coarsely chopped
1/4 cup	82g / 2.9oz	Maple syrup
1 tablespoon	15ml	Cornstarch
		A few whole pecans for garnish - if desired

Recipe Instructions

Pour water into pressure cooker and add lemon peel, brown sugar, and salt. Stir in sweet potatoes.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 4 minutes. Release pressure according to manufacturer's instructions. Remove lid. Transfer sweet potatoes to a serving dish with a slotted spoon.

In a skillet, melt butter; heat until bubbly. Stir in pecans. Add syrup and cornstarch, stirring to blend. Add to liquid in cooker and cook over medium heat until thickened. Spoon over sweet potatoes. Garnish with whole pecans.

This recipe yields 6 servings.

Source:
The Pressure Cooker Cookbook by Toula Pasoulis

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