Oh, you guys, I have to tell you about something that’s become an absolute staple in my kitchen, especially when the weather starts to get a little crisp and I’m craving that cozy, sweet comfort. We’re talking about Instant Pot Candied Yams, and let me tell you, it’s a game-changer. Forget those hours spent simmering on the stovetop or that sometimes-uneven bake in the oven. This method is pure magic, turning humble yams into a gloriously sweet, tender, and melt-in-your-mouth side dish that my whole family devours. Seriously, I’ve lost count of how many times my kids have practically begged for this, and it’s one of those recipes that I can whip up even on the busiest weeknight and still feel like I’ve pulled off a culinary triumph. If you’ve ever made traditional candied yams and ended up with them being a little too mushy or not quite sweet enough, this Instant Pot version is about to be your new best friend. It’s like the classic, beloved dessert-meets-side dish, but made ridiculously easy.
What are Instant Pot Candied Yams?
So, what exactly are we talking about when I say “Instant Pot Candied Yams”? Think of it as your favorite sweet potato casserole’s slightly more sophisticated, less fussy cousin. We’re taking beautiful, earthy yams (or Sweet Potatoes, they’re pretty interchangeable here and I often use both!) and cooking them until they’re perfectly tender in the Instant Pot. Then, we’re bathing them in a rich, buttery, cinnamon-spiced syrup that caramelizes just enough to give them that signature “candied” flavor and glorious sticky texture. It’s not overly complicated; it’s essentially yams cooked with a sweet, warm glaze. The “Instant Pot” part is the real star here, though. It speeds up the cooking time dramatically and ensures the yams are cooked through evenly, which is half the battle when you want that perfect soft texture without them turning to complete mush. It’s a dish that feels special enough for holidays but is honestly simple enough for any day of the week.
Why you’ll love this recipe?
What is the secret behind making candied yams?flavor. Oh, the flavor! You get that natural sweetness from the yams, beautifully enhanced by the brown sugar, butter, and those warm spices like cinnamon and nutmeg. It’s like a hug in a bowl. It’s sweet, yes, but it’s a deep, comforting sweetness, not just a sugary blast. And the texture? Absolutely divine. Tender yams coated in that syrupy glaze… it’s irresistible. Then there’s the simplicity. Honestly, this is where the Instant Pot truly shines. Once the yams are prepped, it’s mostly hands-off cooking. You toss everything in the pot, set it, and forget it for a little while. No constant stirring, no watching the oven like a hawk. It’s a lifesaver when you’ve got a million other things going on. I also love how cost-efficientWhat are some of the best yams to make?versatility! This isn’t just a holiday side. I serve it alongside roasted chicken during the week, with Pork Chops for a weekend dinner, or even just with a dollop of yogurt for a surprisingly satisfying dessert. It’s also fantastic if you have friends who have different dietary needs – I’ve tinkered with it quite a bit and it’s quite forgiving. What I love most about this is that it truly delivers on both flavor and ease. It’s the kind of dish that makes people ask for the recipe immediately, and you can proudly say, “Oh, it’s so simple!” It’s a definite crowd-pleaser, and that’s always my main goal when I’m cooking for others.
How to Make Instant Pot Candied Yams
Quick Overview
The process is incredibly straightforward. You’ll peel and chop your yams, then cook them under pressure in the Instant Pot with a bit of water and some warming spices. Once they’re tender, you’ll drain them (saving that liquid!), and then toss them back into the pot with butter, brown sugar, and more spices. You’ll then let them simmer gently in the pot, uncovered, allowing the sauce to thicken and coat the yams beautifully. It’s a method that takes the fuss out of achieving perfectly cooked, glazed yams every single time. It’s foolproof, really!
Ingredients
For the Yams:
About 2.5 to 3 pounds of yams or sweet potatoes. Look for ones that feel firm and don’t have too many soft spots. I usually go for a mix of both yams and sweet potatoes if I can find them, as they have slightly different textures and flavors that play nicely together. You can also use regular potatoes, but the color and sweetness will be different. Make sure they’re roughly the same size for even cooking. I usually peel them, but honestly, if you have a good scrubber, you can leave the skin on for extra fiber – just give them a really good scrub first!
1 tablespoon olive oil or butter (for greasing the pot)
1 cup water (for pressure cooking)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional, but I love it!)
Pinch of salt
For the Candied Glaze:
This is where the magic happens! The combination of sweet and rich flavors is what makes this dish so comforting. You’ll need:
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup packed light brown sugar (you can also use dark brown sugar for a deeper molasses flavor)
1/4 cup reserved liquid from cooking the yams (this adds a lovely depth of flavor)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional Toppings (for serving):
I love to add a little something extra just before serving. My favorites are:
Toasted pecans or walnuts, chopped
Mini marshmallows (if you’re feeling extra festive!)
A sprinkle of fresh orange zest
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, grab your Instant Pot! Make sure it’s clean and ready to go. You’ll want to lightly grease the inner pot with a bit of olive oil or butter. This step is super important because it helps prevent anything from sticking, especially with all that sugar later on. Once greased, toss in your peeled and cubed yams. Add the 1 cup of water, cinnamon, nutmeg, ginger (if using), and a pinch of salt. Give it a gentle stir to make sure the spices are distributed.
Step 2: Mix Dry Ingredients
This isn’t really a “mix dry ingredients” step in the traditional sense for the yams themselves, but it’s good to have your spices ready. For the yams, we’re just adding them directly to the pot with the water and spices. The spices will infuse beautifully as they cook under pressure.
Step 3: Mix Wet Ingredients
While the yams are pressure cooking, this is the perfect time to prep your glaze ingredients. In a separate bowl, you’ll combine the cubed butter, packed brown sugar, vanilla extract, and the remaining cinnamon and nutmeg. Having them ready to go means you can quickly add them to the pot once the yams are done.
Step 4: Combine
This is where the magic of the Instant Pot comes in. Seal the lid, set the valve to “Sealing,” and set your Instant Pot to High Pressure for about 10-12 minutes for cubed yams (if you’re doing whole or halved yams, you’ll need longer, like 20-25 minutes, but I find cubing is best for this recipe). Once the cooking time is up, let it do a Natural Pressure Release for about 10 minutes, then carefully do a Quick Release for any remaining steam. Once the lid is open, carefully drain the yams, but *make sure to reserve about 1/4 cup of that cooking liquid*. This liquid is gold – it’s full of flavor and helps make the glaze extra delicious.
Step 5: Prepare Filling
Now, with the yams drained and the pot emptied (you can wipe it out if there’s any residue, but usually, it’s fine), add the cubed butter and brown sugar mixture back into the inner pot. Stir in the reserved yam liquid and vanilla extract. Turn the Instant Pot to the “Sauté” setting on Low. You want it to gently simmer, not boil furiously.
Step 6: Layer & Swirl
Gently add the cooked yams back into the Instant Pot with the butter and sugar mixture. Stir everything together carefully so that the yams are coated in the glaze. Let this simmer uncovered on the Sauté (Low) setting for about 5-10 minutes, stirring occasionally. This is where the sauce will thicken and become wonderfully sticky, coating each yam in a luscious, candied embrace. You’ll see it start to thicken and become glossy.
Step 7: Bake
This recipe doesn’t require an oven bake! The Instant Pot does all the cooking and then a gentle simmer on the Sauté function finishes the job, creating that perfect candied coating. You’re essentially “baking” the glaze onto the yams right in the pot.
Step 8: Cool & Glaze
Once the glaze has thickened to your liking and the yams are beautifully coated and glossy, turn off the Instant Pot. Let the candied yams sit in the pot for a few minutes to allow the glaze to set up a little more. The residual heat will continue to cook them gently.
Step 9: Slice & Serve
Carefully scoop the candied yams into a serving dish. The glaze will be sticky and delicious. If you’re using any optional toppings like toasted nuts or marshmallows, sprinkle them over the top right before serving. Serve warm. The aroma alone will have everyone gathered around!
What to Serve It With
This dish is so wonderfully versatile, it can truly go with almost anything! For a simple, comforting breakfast, I sometimes serve a small portion with a dollop of Greek yogurt and a drizzle of honey. It’s a sweet treat to start the day. For a more festive brunch, these candied yams are absolutely divine alongside scrambled eggs, crispy bacon, and maybe some Fluffy Pancakes. They add a pop of color and sweetness that balances out the savory dishes beautifully. Presentation-wise, I like to spoon them into a nice ceramic bowl, maybe with a few fresh herbs like mint or parsley sprinkled on top for a touch of green. As a side for dessert? Absolutely! They are incredible served alongside a scoop of vanilla bean ice cream or even with a slice of spiced pound cake. The warm, sweet yams and cool ice cream are a match made in heaven. And for those cozy evening snacks, these are perfect. They hit that sweet craving spot without being overly heavy. I’ll often just serve them in a small bowl with a side of tea. My family loves them with grilled pork chops or a roasted turkey breast, and they’re an absolute must on our Thanksgiving and Christmas tables. They truly make any meal feel a little more special.
Top Tips for Perfecting Your Instant Pot Candied Yams
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. First, regarding yam prep: if you’re not peeling, give them a *really* good scrub. I find that leaving the skin on adds a bit more texture and nutrients, but if you’re going for that super smooth, melt-in-your-mouth texture, peeling is the way to go. Also, try to cut your yams into roughly uniform cubes (about 1-inch is good) so they cook evenly. No one likes a mix of mushy and still-firm yams! For mixing advice, be gentle when you toss the yams with the glaze. You want to coat them, not mash them. The pressure cooking does most of the tenderizing, so we want to keep their shape as much as possible. Overmixing can also make them break down too much, so just a gentle fold is perfect. When it comes to swirl customization, this is more for visual appeal, but I sometimes like to add a touch more cinnamon or a tiny pinch of cayenne pepper to the glaze for a little kick. If you want a richer flavor, you can use dark brown sugar instead of light. For ingredient swaps, if you don’t have brown sugar, you can use a mix of granulated sugar and molasses, but brown sugar has that perfect caramel note. You can also adjust the spices to your liking – add more cinnamon, a bit of cardamom, or even some orange zest to the glaze for a different flavor profile. For baking tips, remember that the Instant Pot is your stovetop here! Keep the Sauté function on LOW to prevent burning and allow the glaze to thicken slowly and beautifully. Watch it closely; it can go from perfectly thickened to slightly burnt quite quickly. Stirring helps ensure even caramelization. And for glaze variations, you can add a splash of maple syrup along with the brown sugar for a richer, deeper flavor. If you want a thinner glaze, add a touch more of the reserved yam liquid or water. For a thicker glaze, just let it simmer a bit longer, stirring constantly. Trust me, these little tweaks make a world of difference!
Storing and Reheating Tips
Once your glorious Instant Pot Candied Yams have cooled slightly, you’ll want to know how to store any leftovers, because let’s be honest, there usually aren’t many! If you have any that miraculously didn’t get devoured, store them in an airtight container. At room temperature, they’re best enjoyed within a couple of hours, especially in warmer weather. For refrigerator storage, they’ll keep well for about 3-4 days. Just make sure they’re in a sealed container to prevent them from drying out or absorbing other fridge odors. The glaze can firm up a bit in the fridge, which is totally normal. For freezer instructions, I generally don’t freeze these because the texture of the yams can change quite a bit after thawing. However, if you *must* freeze them, let them cool completely, then pack them into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. They should be good for about 1-2 months. To thaw, transfer them to the refrigerator overnight. For glaze timing advice, if you know you’ll be storing them for a while, I sometimes add the glaze just before serving when reheating, rather than cooking it down too much beforehand, to ensure maximum glossiness. When reheating, you can gently warm them on the stovetop over low heat, stirring frequently, or microwave them in short bursts until heated through. You might need to add a tiny splash of water or milk to loosen the glaze if it has become too firm.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make Instant Pot Candied Yams. It’s honestly one of those recipes that has made my life so much easier in the kitchen while still delivering pure joy to my family’s table. The combination of tender, sweet yams coated in that rich, buttery glaze is just pure comfort food perfection. It’s proof that you don’t need hours of fuss to create something truly special. If you’re a fan of sweet potato casserole or just love that warm, spiced sweetness, you are going to adore this. It’s a side dish that feels elevated but is surprisingly simple to execute, making it perfect for weeknights and holidays alike. If you love this, you might also enjoy my recipe for Spiced Roasted Butternut Squash or my easy Maple-Glazed Carrots for more sweet veggie goodness! I really hope you give this Instant Pot Candied Yams recipe a try. I’m always so excited to hear how your dishes turn out, so please leave a comment below and let me know what you think, or share any of your own creative twists! Happy cooking!
Instant Pot Candied Yams
Ingredients
Main Ingredients
- 1.5 pounds sweet potatoes peeled and cut into 1-inch chunks
- 0.25 cup butter
- 0.5 cup brown sugar packed
- 0.25 cup maple syrup
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.125 teaspoon salt
- 0.5 cup water
Instructions
Preparation Steps
- Place the sweet potato chunks in the Instant Pot.
- In a small bowl, whisk together the butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt until well combined.
- Pour the brown sugar mixture over the sweet potatoes in the Instant Pot.
- Add the water to the Instant Pot.
- Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid. Stir the candied yams to coat them evenly. Serve hot.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
