📝 About This Recipe
This soul-warming classic transforms humble sweet potatoes into tender, ruby-hued jewels bathed in a buttery, cinnamon-spiced glaze. By using the Instant Pot, we achieve that slow-simmered Southern texture in a fraction of the time, ensuring every slice is infused with brown sugar and vanilla. It’s a decadent, nostalgic side dish that brings the comfort of a holiday feast to your weeknight table.
🥗 Ingredients
The Potatoes
- 3 pounds Garnet or Jewel Sweet Potatoes (peeled and cut into 1/2-inch thick rounds)
- 1 tablespoon Lemon Juice (to prevent browning)
The Glaze Base
- 1/2 cup Unsalted Butter (cut into cubes)
- 1 cup Dark Brown Sugar (packed)
- 1/4 cup Granulated Sugar
- 1/3 cup Orange Juice (freshly squeezed)
- 2 tablespoons Maple Syrup (pure Grade A)
Spices and Aromatics
- 1.5 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt
- 2 teaspoons Vanilla Extract (added after pressure cooking)
Finish and Garnish
- 1.5 cups Mini Marshmallows (optional for topping)
- 1/4 cup Pecan Halves (toasted)
👨🍳 Instructions
-
1
Peel the sweet potatoes and slice them into uniform rounds approximately 1/2-inch thick. If the potatoes are very large, cut the rounds into half-moons.
-
2
Place the sliced potatoes in a large bowl and toss with the lemon juice to maintain their vibrant orange color.
-
3
Set your Instant Pot to the 'Sauté' function on the Normal/Medium setting. Add the butter and stir until completely melted.
-
4
Whisk in the dark brown sugar, granulated sugar, orange juice, maple syrup, cinnamon, nutmeg, ginger, and salt. Stir until the sugars have dissolved and the mixture begins to bubble slightly.
-
5
Press 'Cancel' to stop the Sauté function. Carefully add the sweet potato slices to the pot, tossing them gently with a silicone spatula to ensure every piece is coated in the syrup.
-
6
Secure the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
-
7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes. Note: It will take about 8-10 minutes for the pot to come to pressure.
-
8
Once the cooking time is complete, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Wait for the pin to drop before opening the lid.
-
9
Using a slotted spoon, carefully transfer the tender potatoes to a serving dish, leaving the liquid behind in the pot.
-
10
Select the 'Sauté' function again. Stir in the vanilla extract. Allow the liquid to boil uncovered for 5-7 minutes, stirring occasionally, until it reduces into a thick, syrupy glaze.
-
11
Once the glaze has thickened to your liking, pour it over the sweet potatoes in the serving dish.
-
12
If using marshmallows, sprinkle them over the top while the potatoes are hot. For a toasted finish, place the dish under a kitchen broiler for 1-2 minutes until golden brown.
-
13
Garnish with toasted pecans and serve immediately while warm and glistening.
💡 Chef's Tips
Choose orange-fleshed sweet potatoes (often labeled as yams) for the best texture and sweetness. Cut your potato slices as uniformly as possible to ensure they all cook through at the same time without turning to mush. Don't skip the orange juice; the acidity balances the heavy sugar and helps the glaze shine. If your sauce isn't thickening quickly enough during the final sauté, a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) can be whisked in for instant body. Always use Quick Release for vegetables to prevent them from overcooking in the residual steam.
🍽️ Serving Suggestions
Pair with a savory herb-roasted turkey or honey-glazed ham for a classic holiday spread. Serve alongside roasted Brussels sprouts with balsamic glaze to cut through the sweetness. A crisp glass of sparkling apple cider or a buttery Chardonnay complements the warm spices beautifully. Add a dollop of salted whipped cream if serving these as a more dessert-leaning side dish.