Instant Pot Candied Yams

How to Make Instant Pot Candied Yams

1. 1

   Step 1: Prep the sweet potatoes

   Peel and cut the sweet potatoes into 1–1.5 inch chunks so they cook evenly. Place the pieces in the Instant Pot inner pot in an even layer to allow the sauce to coat them.

   For this step

   • 3 lbSweet potatoes (yams), peeled and cut into 1–1.5 inch chunks
   
2. 2

   Step 2: Make the candied sauce and add liquid

   In a small bowl combine the butter, brown sugar, maple syrup, orange juice, water, ground cinnamon and kosher salt; stir until the sugar is moistened. Pour the mixture evenly over the sweet potatoes, secure the lid, set the valve to sealing and cook at High Pressure for 8 minutes.

   For this step

   • 6 tbspUnsalted butter
   • 1 cupLight brown sugar, packed
   • 2 tbspPure maple syrup
   • 1/2 cupFresh orange juice
   • 1/2 cupWater
   • 1 tspGround cinnamon
   • 1/4 tspKosher salt
   
3. 3

   Step 3: Release and add vanilla

   Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure and carefully open the lid. Stir in the vanilla extract and gently test a piece for tenderness — it should be fork-tender but not falling apart.

   For this step

   • 1 tspPure vanilla extract
   
4. 4

   Step 4: Thicken the sauce on Sauté

   Set the Instant Pot to Sauté (Medium) and bring the sauce to a bubble. Mix the cornstarch with 1 tablespoon cold water to make a smooth slurry, then whisk it into the bubbling sauce and cook 2–3 minutes until glossy and slightly thickened, stirring to coat the yams.

   For this step

   • 1 tbspCornstarch (for slurry)
   
5. 5

   Step 5: Serve warm

   Turn off the Instant Pot and transfer the candied yams to a serving dish, spooning extra sauce over the top. Serve warm as a holiday side or cozy accompaniment to roasted meats — leftovers store well in the fridge for 3–4 days.
   

1. Peel and cut the sweet potatoes into 1–1.5 inch chunks so they cook evenly. Place the pieces in the Instant Pot inner pot in an even layer to allow the sauce to coat them.
2. In a small bowl combine the butter, brown sugar, maple syrup, orange juice, water, ground cinnamon and kosher salt; stir until the sugar is moistened. Pour the mixture evenly over the sweet potatoes, secure the lid, set the valve to sealing and cook at High Pressure for 8 minutes.
3. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure and carefully open the lid. Stir in the vanilla extract and gently test a piece for tenderness — it should be fork-tender but not falling apart.
4. Set the Instant Pot to Sauté (Medium) and bring the sauce to a bubble. Mix the cornstarch with 1 tablespoon cold water to make a smooth slurry, then whisk it into the bubbling sauce and cook 2–3 minutes until glossy and slightly thickened, stirring to coat the yams.
5. Turn off the Instant Pot and transfer the candied yams to a serving dish, spooning extra sauce over the top. Serve warm as a holiday side or cozy accompaniment to roasted meats — leftovers store well in the fridge for 3–4 days.