Sweet Potato Cranberry Casserole with Brown Sugar

Serves 6 in about 21 minutes. The pot starts with cranberries, then butter.

Ingredients

• 3 lbs sweet potatoes, peeled and cubed in 1" pieces
• ½ cup dried cranberries
• 1 teaspoon cinnamon
• ¼ teaspoon ginger, powdered
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 (20 oz) can pineapple chunks in juice*
• 4 tablespoons butter
• ¾ cup brown sugar, packed (more or less to taste)

Method

1. Stir in the sweet potatoes, cranberries, cinnamon, nutmeg, ginger, and allspice to the pot.
2. Tip in the pineapple chunks and their juice over everything.
3. Stir in the butter.
4. Close the lid and set the steam release knob to the Sealing position.
5. Press the Pressure Cook/Manual button or dial, then press the +/- button or dial to select 3 minutes (5 minutes if you are mashing) high pressure. It will take a few minutes to get to pressure.
6. When the cook cycle is finished and the pot beeps, Turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
7. When the pin in the lid drops down, open the pot and add the brown sugar. Mix gently to distribute it. Then close the lid with the vent open, just for a instant to melt the sugar.
8. Serve.

More instant pot ideas are in the instant pot collection.