1. Add the water and a rack/trivet to the inner liner of the Instant Pot.

2. Scrub the Yams and use a fork to pierce a few holes in them. Then set them in the pot on the rack/trivet.

3. Close the lid, lock it in place, and set the Steam Release Knob to the Sealing position (except Ultra models, just close and lock the lid in place).

4. Press the Pressure Cook (or Manual) button or dial, and use the +/- button (or dial) to select 20 minutes (If your yams are small, reduce time to 15 minutes). High Pressure. The pot will take a few minutes to build pressure.

5. While the sweet potatoes are cooking, in a mixing bowl cream together 4 Tablespoons of the softened butter and the brown sugar, vanilla, cloves, cinnamon, and nutmeg. Set aside.

6. Get a pie plate or similar sized baking dish. Set aside.

7. When cook cycle ends, let the pot sit and do a Natural Pressure Release for 10 minutes. Turn off the pot. Then manually release the remaining steam by turning the Steam Release Knob to the Venting position (or push the button if it has one).

8. When the pin in the lid drops, open it and carefully remove the yams to the pie plate or baking dish.

9. Heat Broiler to 350 degrees (F) with the rack in the middle position.

10. Use a fork to scrape away the skins. Then use fork to mash the yams.

11. Add the butter mixture and combine well with the yams.

12. Dot with bits of the remaining Tablespoon of butter. Then spread the mini marshmallows over the top in an even layer.

13. Put under the broiler (middle rack) for 5-10 minutes, or until marshmallows brown to your liking. Keep an eye on it as the browning can become overdone quickly!

If Made Ahead*

1. Bake at 350 degrees (F) for 15-25 minutes, or until heated through, then add remaining Tablespoon of butter and the marshmallows and continue cooking until marshmallows brown.

2. Garnish with toasted pecans (just a few minutes in a dry skillet to toast them. You can do that ahead of time). Serve immediately.