Preparation Steps:

1. Place a trivet in the Instant Pot and add 1 1/2 cups of water. Spray a round 7-inch or 6-inch baking pan with cooking oil spray.
2. In a mixing bowl with an electric mixer on low speed, combine the sweet potato purée, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is smooth and well blended.
3. Pour the custard mixture into the prepared pan and cover the pan tightly with foil.
4. Place the pan on a foil sling or in a baking sling and lower it onto the trivet.
5. Lock the lid in place and turn the steam release knob to the sealing position.
6. Choose the pressure cook (or manual) button, high pressure, and set the timer for 40 minutes.
7. When the time is up, let the pressure release naturally for 10 minutes and then carefully turn the knob to the venting postion to release the remaining pressure.
8. Remove the foil and let the custard stand for 10 to 15 minutes to cool slightly.
9. Serve warm or cold with a dollop of whipped cream and a sprinkling of cinnamon sugar or freshly grated nutmeg.
10. Store leftover custard in the refrigerator.