Put the water into the inner liner of the pressure cooker.

Set the trivet/rack/steamer basket into the pot also.

Scrub the sweet potatoes with a vegetable brush.

Measure the circumference of the sweet potatoes at the widest part. If you have several sweet potatoes, add up the total measurements and divide by the number of sweet potatoes you have. That number is the average circumference of the sweet potatoes, and will be the number you will use to cook them (Try to use the same size potatoes if you can for more even cooking).

Put the sweet potatoes in the pot, on the rack and close the lid. Set the steam release knob to the Sealing position.

Press the Pressure Cook or Manual button or dial, and then the +/- button or dial to select the cook time in minutes.

Sweet Potato Cook Times (based on circumference of sweet potato)

If your sweet potato is larger than 11", consider cutting it in half lengthwise and cooking for the new circumference of the halves.

6 inches - 15 minutes

8 inches - 25 minutes

10 inches - 45 minutes

11 inches - 55 minutes

These times are what I've tested in my 6qt IP DUO, and they work for me every time. Your results may vary, but you can always pop them back in for a few minutes to get them softer if they don't get cooked enough for you.

When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to manually release any remaining steam/pressure.

When the pin in the lid drops down, open the pot and use a small knife to check for doneness. Pierce the widest part of the potato, and if the knife slides in very easily, they are done. If they are not soft enough for you, close the lid and set for a few more minutes.

Use tongs to remove the cooked sweet potatoes. Then slice the skin and add butter, or any condiment you like. My favorite is butter, a pinch of salt, a drizzle of pure maple syrup, and some chopped pecans. YUM!