Instant Pot Candied Sweet Potatoes
These 30 minute Instant Pot Candied Sweet Potatoes cook in a rich mix of brown sugar, maple syrup, and warm spices, then get finished with toasted marshmallows on top. I love how tasty this combo is and I can see it becoming a favorite holiday recipe at your table.
I know we can eat sweet potatoes pretty much all year round, but I have to admit that when fall arrives I just can not resist cooking more with this amazing ingredient. From the loaded sweet potato casserole with crunchy pecans and vanilla I made last week to my sweet potato souffle that is definitely going on my Thanksgiving table this year, sweet potatoes always have a place in my kitchen, especially this time of year.
Table of contents
The best part about Instant Pot recipes is how quickly you can have a dish ready on the table! My Candied Sweet Potatoes take only 30 minutes from start to finish thanks to the Instant Pot, my forever hero in the kitchen. I can spend more time with my family and still have everything ready for the holiday table on time. This dish is one of the top Instant Pot side recipes to make for the season, and it is so tasty that my kids even enjoy it as a dessert.
Why you will love this recipe
- Instant Pot to the rescue in half an hour: I love that in just 30 minutes I can have a warm, sweet, and comforting dish ready to share.
- Brown sugar and maple syrup create the tastiest glaze: I simmer the sweet potatoes in a mix of maple syrup, brown sugar, and warm spices, and they absorb all that sweetness while staying tender.
- Toasted marshmallows are the kid-approved finishing touch: Once they see those fluffy marshmallows get melty and golden on top, my kids are all in. I love that this dish gets them excited, and they often ask for it as a dessert even though it starts off as a side dish.
- Simple ingredients and a recipe I can trust: These everyday ingredients and easy steps make this a reliable dish I can turn to any time I want something satisfying for my family.
What you will need
- Fresh sweet potatoes: I peel and cut them into chunky pieces so they cook evenly in the Instant Pot. They are the main star of this dish.
- Unsalted butter: I use a whole stick at room temperature.
- Brown sugar: Light or dark both work well here.
- Maple syrup: I like how it pairs so well with the spices.
- Mini marshmallows: I love using mini marshmallows, but regular ones melt just as well.
- Spices: Nutmeg and cinnamon are the perfect warm spices for sweet potatoes.
How to make
1. Melt the butter: Before I start, I soak the sweet potatoes chunks in a bowl of cool water for a few minutes. Then, I place the butter in a microwave safe bowl and heat it until fully melted. Then I set it aside while I prepare the rest of the recipe.
2. Combine with sweeteners and spices: I stir the brown sugar, maple syrup, cinnamon, and nutmeg into the melted butter.
3. Pressure cook in the Instant Pot: I drain the sweet potatoes and return them to the inner pot, then pour the syrup mixture over the top. I close the lid, seal the vent, press the steam button, set it to normal, and cook for 5 minutes before using the quick release method to vent the steam.
4. Finish with marshmallows and serve: After the steam is gone, I open the pot and add the marshmallows, then place the lid back on without locking it. I let them melt for about 5 minutes, check, and if needed, cover for a few more minutes until soft, then serve the sweet potatoes straight from the pot or in a serving dish topped with melted marshmallows and a sprinkle of cinnamon.
Expert tip
Prevent browning easily
My key advice for making this Instant Pot Candied Sweet Potatoes recipe is to always soak the sweet potato chunks in a bowl of cool water for 5 -10 minutes. This is very important for preventing them from browning. I tested this myself and now I never skip this step, so trust me on this one!
More tips to consider:
- I recommend serving the sweet potatoes right after cooking. They taste best when warm and fresh.
- Natural pressure release means I wait for the valve to drop on its own. If I release the steam manually, that is a quick release.
- If I use pecans, I like to toast them first for extra flavor. It adds a nice sweet crunch.
- You can use canned sweet potatoes if needed, but they may end up too mushy. I prefer using fresh ones for the ideal texture.
- I used a 6 quart Instant Pot here. If I use a different size, I may need to adjust the cooking time.
Recipe variations and add-ins:
- Spiced Orangey: I stir in 2 tablespoons of orange juice and a bit of zest with the syrup mixture. The hint of citrus tastes bright and festive.
- Mini marshmallows and coconut flakes: I add 1 cup of mini marshmallows and sprinkle 1/4 cup of shredded coconut on top.
- Add a hint of ginger: I mix in a quarter teaspoon of ground ginger with the cinnamon and nutmeg. The extra spice warms up the flavor nicely.
- Brown butter upgrade: I brown the full stick of butter before adding the sugar and syrup. This makes the final glaze deeper and richer in taste.
Serving suggestions
After a hearty dinner like my slow cooker brown sugar garlic chicken, I love bringing out these Instant Pot Candied Sweet Potatoes as a sweet and delicious side. The warm spices and syrupy glaze pair so well with savory chicken dishes or even with a slice of my bacon wrapped meatloaf on weeknights.
If I am serving this at a holiday meal, I like to follow it up with something cold and creamy like my chocolate mousse or warm up mugs of peanut butter hot chocolate for the kids. For dessert lovers, adding a spoonful of homemade chocolate whipped cream right on top of the toasted marshmallows makes it extra indulgent.
How to store leftovers:
- Store: I refrigerate any leftover once they have cooled to room temperature. In an airtight container, they stay fresh for about 5 days.
- Freeze: I can freeze them in the same container for up to 3 months. I like to add a splash of lemon or lime juice before freezing to keep the color nice.
- Thaw: I let the frozen potatoes thaw overnight in the fridge before reheating or serving.
- Reheat: I place the sweet potatoes in a casserole dish and warm them in the oven at 350 degrees F for about 15 minutes. If I want a creamier texture, I stir in a little milk or cream before heating.
Frequently asked questions
If my candied sweet potatoes come out runny, I mix a small spoon of cornstarch into a cup of water and stir it in to help thicken the syrup. I can also use a bit of all purpose flour or tapioca starch if that is what I have in the pantry, and then taste again to see if the seasoning needs a little boost.
I always peel them because the skin does not soften the same way, and my kids like them smooth and creamy. The extra minute spent peeling is worth it when I see them enjoy every scoop.
After cooking, I turn on saute mode and let the syrup simmer for a few minutes. It thickens into a rich glaze that coats every piece of sweet potato so nicely.
More recipes with sweet potatoes:
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Instant Pot Candied Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes peeled and cut into thick chunks
- 1 stick unsalted butter
- 1 1/2 cups brown sugar
- 1 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3 cups mini marshmallows
Instructions
- Wash, peel and cut the sweet potatoes into thick chunks.
- Soak in a bowl of cool water for 5-10 minutes. Pro tip!
- In the meantime, add the butter to a microwave-safe bowl and melt.
- Next, stir in the brown sugar, corn syrup, cinnamon, and nutmeg into the melted butter.
- Drain the sweet potatoes and add them to the inner pot. Pour the syrup on top of them.
- Close the lid and the venting seal.
- Using the steam button set the temperature to normal. Adjust the time to pressure cook for 5 minutes.
- Once finished cooking, immediately open the vent steam using the quick release method.
- Once all the steam has been released, carefully open the Instant Pot.
- Sprinkle the mini marshmallows on top of the cooked candied sweet potatoes. Place the lid back so they melt from the residual heat for about 5-7 minutes.
- Serve immediately and sprinkle a few more mini marshmallows on top, use a torch to melt/broil them.
- Sprinkle a bit with cinnamon and serve.
Notes
Prevent browning easily
My key advice for making this Instant Pot Candied Sweet Potatoes recipe is to always soak the sweet potato chunks in a bowl of cool water for 5 -10 minutes. This is very important for preventing them from browning. I tested this myself and now I never skip this step, so trust me on this one!More tips to consider:
- I recommend serving the sweet potatoes right after cooking. They taste best when warm and fresh.
- Natural pressure release means I wait for the valve to drop on its own. If I release the steam manually, that is a quick release.
- If I use pecans, I like to toast them first for extra flavor. It adds a nice sweet crunch.
- You can use canned sweet potatoes if needed, but they may end up too mushy. I prefer using fresh ones for the ideal texture.
- I used a 6 quart Instant Pot here. If I use a different size, I may need to adjust the cooking time.