These Instant Pot Candied Yams are a simple one-pot meal, perfect for freeing up your stove or oven on Thanksgiving! If you’ve ever cooked sweet potato in the Instant Pot you’ll know that they get so much more creamy and flavorful cooked this way. Some recipes are made in the Instant Pot mainly because of the hands-off/quick aspect, but, I think candied yams (sweet potatoes) were made to be pressure cooked!
If you like this, try my Instant Pot Butternut Squash Soup!
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Table of Contents
The Ingredients
- Juice of an Orange
- Sweet Potatoes– Red Garnet
- Brown and White Sugar
- Cinnamon
- Butter
- Pecans
- Salt
The Process
1. Prepare Sweet Potatoes
Start by peeling and cutting your sweet potatoes. They should be cut into large chunks about 2 inches thick. Try to cut them uniformly or the smaller pieces will mash, which is still yummy, just not what we’re going for. Add them to your 6 qt Instant Pot along with the juice of 2-3 large oranges (enough to make 1 cup of juice). Keep in mind, you can taste the orange juice in this dish. If you don’t want it to be so prominent you can replace some of the juice with water, and/or add more sugar!
2. Add Ingredients
Next add the brown sugar, white sugar, cinnamon, butter, and salt atop the potatoes. Don’t stir! Remember, these are candied yams, so there is a lot of sugar! Most recipes actually use more sugar than I’ve added here, but since the Instant Pot brings out the natural sugars from the sweet potatoes so well this is the perfect amount.
3. Pressure Cook and Release
Pressure cook for 7 minutes and quick-release the pressure when it’s finished!
4. Saute the Remaining Liquid
After the pressure has been released, remove the lid, and use a slotted spoon to place the sweet potatoes onto a serving dish. Hit cancel, then turn on saute medium. Stir continually so the mixture doesn’t burn, it will only take a couple of minutes. While the liquid is reducing, add a half cup of pecans on top of the sweet potatoes. After 3-4 minutes of reducing pour the glaze over the potatoes and pecans.
5. Enjoy!
FAQ
Should I buy yams or sweet potatoes?
Buy sweet potatoes for this recipe! The ones I used were labeled Red Garnet Sweet Potatoes. The skin is a rust-orange color and the inside is bright orange. Here is a good read about the difference between yams and sweet potatoes!
Can I use bottled orange juice instead of freshly squeezed?
While nothing beats fresh orange juice, I did test the recipe with bottled orange juice and it works just fine!
Can you taste the orange juice when it’s finished?
Yes, you can definitely taste the orange juice in the final product. If you want a milder orange flavor you can replace some of the orange juice with water, and/or add more sugar!
What size Instant Pot did you use to make this recipe?
I tested this in a 6-quart Duo Plus. Although I didn’t test it, it should work in a 3-quart. If using a larger Instant Pot I would add more juice, or double the recipe.
Can I add more sugar?
Yes, you can! I tested this recipe with 3/4 cup of brown and white sugar and decided to scale it back to 1/2 of each. It was too much for me with 3/4 cup, but it still pressure-cooked just fine and didn’t trigger the burn signal. Just make sure not to stir!
Do I need to reduce the liquid after pressure cooking?
Nope! It really doesn’t need to be reduced, I just prefer it a little thicker. If you like it how it is right after pressure cooking then just drizzle it atop the potatoes/pecans and skip the saute portion of the recipe!
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The Recipe
Start by peeling and cutting your sweet potatoes. They should be cut into large chunks about 2 inches thick.
Add the juice of 2-3 large oranges to the inner pot. Next add the 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon ground cinnamon, 4 tablespoons of butter, and 1/4 teaspoon salt atop the potatoes. Don't stir! (Save the rest of the salt for after pressure cooking.)
Pressure cook for 7 minutes. When it's finished quick-release!
Using a slotted spoon place the sweet potatoes onto a serving dish. Hit cancel then turn on saute medium. Stir continually so the mixture doesn't burn, it will only take a couple of minutes. Add the rest of the salt now!
While the liquid is reducing add a 1/2 cup of pecans on top of the sweet potatoes. After 3-4 minutes of reducing pour the glaze over the potatoes and pecans. Enjoy!
Ingredients
Directions
Start by peeling and cutting your sweet potatoes. They should be cut into large chunks about 2 inches thick.
Add the juice of 2-3 large oranges to the inner pot. Next add the 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon ground cinnamon, 4 tablespoons of butter, and 1/4 teaspoon salt atop the potatoes. Don't stir! (Save the rest of the salt for after pressure cooking.)
Pressure cook for 7 minutes. When it's finished quick-release!
Using a slotted spoon place the sweet potatoes onto a serving dish. Hit cancel then turn on saute medium. Stir continually so the mixture doesn't burn, it will only take a couple of minutes. Add the rest of the salt now!
While the liquid is reducing add a 1/2 cup of pecans on top of the sweet potatoes. After 3-4 minutes of reducing pour the glaze over the potatoes and pecans. Enjoy!