• Set Instant Pot to Saute mode and heat 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Mix together.
• Spread ¼ cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook(hi) for 5 minutes followed by quick release.
• Using a potato masher or immersion blender, mash the potatoes until they are smooth.

Here are the two options to serve:

• If serving from the Instant Pot, spread the remaining vegan butter or coconut oil over the potatoes. Sprinkle 2 tablespoons of brown sugar and arrange the pecans on top. Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly. Keep the sweet potatoes on 'keep warm' mode until ready to be served.
• If you are serving in a casserole, take the mashed sweet potatoes out in a casserole dish. Arrange pecans in a single layer on top. Sprinkle with 2 tablespoon brown sugar and drizzle remaining melted butter over the top. Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly.