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​To Make the Sweet Potatoes:

1. Place the Inner Pot into the Pressure Cooker.  Add water, sweet potatoes salt and pepper.
2. Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
3. Press the SOUP/STEW button to set for 10 minutes.
4. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
5. Mash sweet potatoes adjust seasoning with salt and pepper if needed.

To Make the Marshmallow–Pecan Topping:

1. After mashing the sweet potatoes, transfer into an oven-safe casserole dish.
2. In a small bowl, add melted butter, brown sugar, and flour. Mix. Fold in pecans.
3. Spread the mixture over sweet potatoes. Top with the marshmallows.
4. Bake at 400° F in the oven for 10 minutes or until the marshmallows are caramelized.