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4 pounds sweet potatoes or yams, halved, cut into 1/2-inch thick slices
3-4 tablespoons butter
3/4 teaspoon dried sage
1/4 teaspoon ground ginger
salt to taste
1/4 cup toasted pecans, optional
Place trivet or rack in bottom of a 6-quart or larger pressure cooker. Add 1 cup water and sliced sweet potatoes. Lock the lid and bring up to pressure. Cook for 5 minutes. Turn off heat and quick-release the pressure. Remove lid when pressure is gone and test potatoes with a fork. If uniformly tender, drain potatoes. If not, replace the lid without locking and continue to steam until completely tender; drain.
Remove rack from cooker. Melt butter in bottom of cooker. Reduce heat to low and stir in sage and ginger. Add the sweet potatoes and mash with a potato masher. Season with salt to taste and add more sage and ginger as desired. Garnish with toasted pecans and serve hot.
Variation: For candied potatoes, omit sage and ginger. Add 1/4-1/2 cup brown sugar, 1/2 teaspoon cinnamon, and garnish with toasted walnuts or mini marshmallows.