Filling

• 3 large or 5 or 6 small sweet potatoes or yams
• 2 Tablespoons butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 2 teaspoons lemon juice
• 3 Tablespoons sugar
• 3/4 cup half and half

Topping*

• 4 Tablespoons (1/2 stick) butter
• 1/2 cup flour
• 1/2 cup packed brown sugar (use dark brown if available)
• 1 cup pecan pieces

Filling Instructions

1. COOK the potatoes
   • Instant Pot whole for 1 hour and 20 minutes (unpeeled)
   • Instant Pot cut into quarters 10 minutes (peeled)
   • Oven at 425° for 1-1-1/2 hours (unpeeled)
2. COOL the potatoes, peel if not already peeled.
3. PLACE half of the sweet potatoes in the food processor or blender.
4. CUT the remaining sweet potatoes into about 2×2 cubes.
5. MELT 2 Tablespoons of butter in a small dish and add it to the food processor. Measure 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/4 teaspoon black pepper, 1/2 Tablespoon vanilla, 2 teaspoons lemon juice, 3 Tablespoons of sugar and 3/4 cup of half and half into the food processor. Process for a few minutes until the filling is creamy.
6. COMBINE the cubed sweet potatoes and creamy filling in a large bowl. Gently mix to combine.
7. COAT an 8×8 glass baking with cooking spray. Using a rubber spatula scrape the potatoes into the baking dish, smooth the top and set aside.

Topping Instructions

1. TOAST the pecans by microwaving them on plate for 1-1/2 minutes. Set aside.
2. MELT 4 Tablespoons of butter in a medium size bowl. Add 1/2 cup flour, 1/2 cup packed brown sugar and the toasted 1 cup pecans. Mix with a spoon or fingers until combined.
3. CRUMBLE the filling on top of the sweet potatoes.
4. BAKE at 350° until the topping is browned and the potatoes are heated throughout, about 30 minutes. Check for doneness by pushing a bit of topping aside and spooning out a bit of the filling, taste to see if heated to desired temperature.

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*NOTE: Alternate topping–Marshmallows! Cover the potatoes with foil and bake at 350° until heated throughout, about 30 minutes. Place miniature marshmallows on top of the potatoes. Broil on upper oven rack until golden brown and puffy. WATCH THE MARSHMALLOWS CAREFULLY-they’ll turn from toasty-colored to black in a flash!