The baked sweet potatoes aren't referenced in the instructions, at least not that I can see. It makes no sense to put cooked potatoes into the IP and cook them more. I roasted them per an ATK recipe, then cut them into bite-sized pieces and stirred them into the finished sauce. (ETA) That worked great! The only trouble I ran into was the quick release, which spewed cooking liquid instead of only steam. Undoubtedly, that was because I used bourbon instead of chicken broth (because bourbon chicken!), and its boiling point is 173F, much lower than water's. Aside from the mess, this was delicious.
