# Instant Pot Candied Yams > Tender, caramelized candied yams made quickly in the Instant Pot — perfect for a stress-free Thanksgiving side or any weeknight when you want a cozy, sweet vegetable dish. Pressure cooking softens the yams fast while a quick sauté concentrates the buttery brown-sugar sauce for glossy, irresistible results. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-candied-yams ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 3, 2026 ## About This Recipe Candied yams are a holiday classic, but this Instant Pot version makes them both faster and more reliably tender than the slow-baked casserole most of us grew up with. Pressure cooking softens the sweet potatoes quickly, and a short sauté finish concentrates the butter-brown sugar-maple sauce so each chunk wears a glossy, clingy glaze instead of sitting in a pool of syrup. Fresh orange juice and a whisper of vanilla cut through the sweetness, while cinnamon adds warmth without overwhelming the tuber’s natural caramel notes. This recipe is built for cooks who want a no-fuss side that still feels thoughtful: uniform 1–1.5-inch pieces ensure even doneness, the cornstarch slurry gives you control over how syrupy the coating becomes, and the timing (8 minutes high pressure with a 10-minute natural release) aims for fork-tender but intact pieces that plate beautifully. It’s equally at home beside roast turkey and honey-glazed ham or as a quick, cozy weeknight side — and it’s forgiving enough that even new Instant Pot users can produce something that looks and tastes like effort was involved. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 12 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Prep the sweet potatoes - 3 lb Sweet potatoes (yams), peeled and cut into 1–1.5 inch chunks ### Make the candied sauce and add liquid - 6 tbsp Unsalted butter - 1 cup Light brown sugar, packed - 2 tbsp Pure maple syrup - 1/2 cup Fresh orange juice - 1/2 cup Water - 1 tsp Ground cinnamon - 1/4 tsp Kosher salt ### Thicken the sauce on Sauté - 1 tbsp Cornstarch (for slurry) ### Release and add vanilla - 1 tsp Pure vanilla extract ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 228 kcal - Protein: 1.5 g - Carbohydrates: 39.3 g - Fat: 7.4 g - Saturated Fat: 4.3 g - Trans Fat: 0 g - Fiber: 2.2 g - Sugar: 25.3 g - Added Sugars: 2.1 g - Cholesterol: 22 mg - Sodium: 70 mg - Potassium: 226 mg - Calcium: 43 mg - Iron: 0.5 mg - Vitamin D: 0 mcg ## Tips ### Cut Even-Sized Chunks Aim for 1–1.5-inch pieces so everything cooks at the same rate; smaller bits will overcook and fall apart in the pressure cooker. ### Don’t Overcook If you prefer firmer chunks, reduce pressure time to 6 minutes and keep the 10-minute natural release to avoid a rapid collapse of the pieces. ### Finish on Sauté Use the Sauté setting to evaporate excess liquid and caramelize the sugars slightly — it’s the key step that turns boiled-y yams into glossy candied ones. ### Add Cornstarch Last Make a smooth slurry with cold water and whisk it into the bubbling sauce; cornstarch needs heat to activate but too much time will make the coating gummy. ### Brighten at the End Stir in vanilla and, if needed, a splash more orange juice or a squeeze of lemon after pressure release to lift the sweetness without making the dish tart. ## Variations and Substitutions ### Vegan Candied Yams Swap the butter for equal coconut oil or a vegan butter substitute and use maple syrup alone for sweetness; finish the same way for a rich, plant-based glaze. ### Maple–Bourbon Glaze Add 1–2 tablespoons bourbon to the sauce before pressure cooking and let alcohol cook off on Sauté for a warm, boozy depth that pairs beautifully with roasted meats. ### Spiced Holiday Twist Stir 1/4 teaspoon freshly grated nutmeg and a pinch of ground cloves into the sauce for a more aromatic profile that reads festive without being cloying. ### Crunchy Pecan Finish Toast chopped pecans in a dry skillet with a bit of brown sugar and sprinkle over the finished yams for textural contrast and nutty flavor. ## Notes This Instant Pot method saves time without sacrificing that classic candied-yam flavor; it shines on holiday tables and busy weeknights alike. Expect soft, saucy yams with a quick finish that thickens the sauce into a glossy glaze. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for 3–4 days; the sauce will thicken as it cools. To reheat, warm gently in a skillet over low heat with a splash of orange juice or water to loosen the glaze, or reheat covered in a 350°F oven until warmed through; the dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating. ### Serving Suggestions Spoon candied yams into a shallow serving bowl and top with a scattering of toasted pecans or a few strips of crisp bacon for contrast. They pair naturally with roast turkey, glazed ham, or pork tenderloin and cut through richer mains; serve alongside bright greens like lemony kale or braised Brussels sprouts and offer a semi-sweet Riesling or spiced apple cider to round out the plate. ## Frequently Asked Questions ### Can I leave the skins on the sweet potatoes? Yes — leaving the skins on saves time and adds texture and nutrients; just scrub well and cut into uniform pieces, and be aware that skin-on pieces may hold together a bit better. ### My yams are too soft or falling apart—what went wrong? They were likely overcooked; next time cut slightly larger pieces, reduce pressure time to 6 minutes, and still use a 10-minute natural release to avoid sudden disintegration. ### Can I make this less sweet? Absolutely — reduce brown sugar to 1/2 cup and/or omit the maple syrup, then amplify brightness with an extra tablespoon of orange juice or a teaspoon of apple cider vinegar to balance the sweetness. ### What if the sauce won’t thicken? Make sure your cornstarch slurry is smooth and added to bubbling sauce on Sauté; if it stays thin, simmer a couple more minutes or add a pinch more slurry, but add gradually to avoid a gummy texture. ### Can I cook whole small sweet potatoes instead of chunks? Yes — for 2–3-inch baby sweet potatoes increase high-pressure time to about 10–12 minutes with a 10-minute natural release; check tenderness and finish on Sauté to glaze them as directed. ## Related Recipes and Guides - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Instant Pot Top Round Roast for Tender Sliced Roast Beef](https://www.topshelf.recipes/recipes/instant-pot-top-round-roast-tender-sliced-roast-beef) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)