Spiced Sweet Potatoes in Pressure Cooker

Cut the sweet potatoes in half lengthwise, then slice them into thin strips of approximately 6 millimeters in thickness. Place the cut sweet potatoes into a steamer basket designed for pressure cookers, making sure they are fully submerged in the basket. Sprinkle a pinch of salt over the sweet potatoes to enhance flavor.

In a small bowl, mix together 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, and a pinch of nutmeg to create a sweet spice blend. Add 2 tablespoons of freshly squeezed orange juice to the pressure cooker, taking note that this is an essential component of the recipe.

Place the trivet and steamer basket with sweet potatoes into the pressure cooker, followed by a generous sprinkling of the brown sugar mixture and small pieces of butter. Ensure that all ingredients are fully incorporated.

Lock the lid onto the pressure cooker and bring it to full pressure over high heat, following the manufacturer's guidelines for achieving 15 pounds per square inch. Once the pressure is reached, reduce the heat to a low simmer and cook for 7 minutes.

Quickly release the pressure from the cooker according to the manufacturer's instructions. Reserve any excess cooking liquid for future use.

Remove the steamer basket from the pressure cooker and carefully transfer the sweet potatoes to a serving dish. Return the cooker to the stovetop, bring the cooking liquid to a boil over high heat, and then reduce the heat to medium. Simmer the mixture, stirring frequently, until it has thickened into a syrupy consistency that coats the back of a spoon, taking around 5 to 7 minutes.

Pour the syrup over the sweet potatoes and serve immediately.