Cut potatoes in half and poke all sides with skin with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake in an oven at 425ºF for 45 minutes - 1 hour or until fork tender. Peel skin once cooled.

Peel the potatoes and cut them into large chunks. Let them boil in a pot of water until they're soft, which should take about 20 to 30 minutes. Drain in a colander and run cold water over the potatoes to stock the cooking.

First, add one cup of water to the pot. Put the wire trivet into the pot and arrange the sweet potatoes on top of the trivet.

Lock the lid and set it to cook on high pressure for 15 minutes. It will take approximately 10 minutes to pressurize. Allow pressure to naturally release for 15 minutes. Rinse under cold water and peel skins.

Transfer the flesh of the cooked potatoes to a large bowl with a potato masher or to the bowl of a stand mixer. Mash sweet potatoes until smooth. Stir in butter and salt, and top with your favorite fixings.