Spiked Cinnamon Coffee
Roasted Sweet Potatoes with Toasted Marshmallow and Pomegranate
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Super simple but packed with flavor, these sweet potatoes are a unique spin on the classic sweet potato casserole. Cook sweet potatoes ahead of time to save precious minutes prepping for a large meal.
Ingredients
Pecan Pomegranate Topping:
Marshmallow Sauce:
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Instructions
- Poke sweet potatoes with a fork or small knife so steam can release while cooking. Layer all sweet potatoes on top of the cooking rack and pour in the water. Pressure Cook on High for 15 Minutes with a 10 Minutes natural release. Remove sweet potatoes and set aside to cool slightly. Increase cooking time for medium and large sweet potatoes.
- Pour out water and return the cooking rack to the pot. Add pecans and Air Fry at 385°F for 3-5 Minutes or until toasted. Roughly chop and set aside.
- Remove the cooking rack. Pre-heat the Saute Function on Level 2 for 8 Minutes. Whisk together fluff and heavy cream in the pot. Bring to a boil and cook until lightly browned, whisking constantly for 4-6 Minutes. Pour into a bowl and set aside.
- Clean the inner pot and insert the cooking rack. Cut all sweet potatoes in half vertically. Spread
1-2 tbsp marshmallow sauce on each sweet potato. Place on the rack in one layer. Air Fry at 385°F for 8-10 Minutes, or until the outside is crispy and the marshmallow is toasted. Repeat as necessary. - Combine chopped toasted pecans with pomegranate seeds, brown sugar, and salt.
- Top each sweet potato with
1-2 tbsp of pecan mixture and drizzle with remaining marshmallow sauce.
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