Ninja Foodi Sweet Potato Casserole

Pour 1 cup of water into the inner pot of the Ninja Foodi.

Place the wire rack in the inner part in the lowest position with the sweet potatoes on it.

Close the lid and slide to pressure on HIGH for 2 minutes with valve set to SEAL.

Quickly release the pressure after 2 minutes by turning the valve to VENT.

Carefully remove the potatoes and peel them.

Cut into 1 1/2 inch cubes.

Place the sweet potatoes back into the inner pot without the rack.

Pour in the chicken broth.

Close the lid and cook on HIGH pressure with the valve set to SEAL for 10 minutes.

While the potatoes are cooking, grease an 8-inch cake pan and set aside.

After 10 minutes move the nozzle to VENT.

Put the cooked sweet potatoes into a bowl with the excess broth.

Take 2 tablespoons of broth out and set aside.

Add in the dry chives, salt, pepper, pumpkin pie spice, brown sugar, and maple syrup.

Use a potato masher to mash the potatoes and mix up the spices.

Pour the mixture into the prepared cake pan and spread evenly.

In a medium-sized bowl, mix the pecans, flour, brown sugar, and cinnamon.

Pour 1/4 cup of melted butter into the mix and continue mixing until it's incorporated and there is no more dry flour.

Sprinkle the crumble on top of the sweet potatoes evenly.

Place the cake pan on the wire rack in the lowest position and back into the inner pot of the Ninja Foodi.

Bake at 325°F for 18-20 minutes.

After 10 minutes, if you prefer you can brush 2 tbsp of melted butter on top.

Cook until golden brown.

Let cool 5 minutes and then serve.