Pressure Cooker Candied Sweet Potatoes
Pressure Cooker Candied Sweet Potatoes deliver tender cubes coated in a glossy, buttery caramel glaze from brown sugar, white sugar, and maple syrup. The syrupy sauce clings to each bite, balancing natural sweetness with rich toffee notes. Serve as a cozy holiday side or a comforting accompaniment to roasted mains when you want classic sweetness with a modern shortcut.
- Prep10 mins
- Cook15 mins
- Serves6
- DifficultyEasy
- 1
Shake the sweet potatoes with cornstarch in a resealable plastic bag until they are evenly coated.
- 2
Put the coated sweet potatoes into a multi-functional pressure cooker (such as an Instant Pot). Add maple syrup, white sugar, brown sugar, and margarine. Pour in the water and stir to mix. Close and lock the lid. Choose high pressure as directed by the manufacturer; set the timer for 4 minutes. Allow 10 to 15 minutes for the pressure to build.
- 3
Carefully release the pressure using the quick-release method as directed by the manufacturer, about 5 minutes. Unlock and remove the lid.
- Calories 238.73 kcal Moderate
- Protein 1.78 g Low Source
- Carbs 52.53 g Moderate
- Total Fat 2.92 g Low Source
- Saturated Fat 0.65 g Low Source
- Trans Fat 0.48 g High
- Cholesterol 0.0 mg Low Source
- Sodium 66.69 mg Low Source
- Fiber 4.72 g Moderate
- Sugar 35.71 g High
- Added Sugar 1.66 g Low Source
- Calcium 35.71 mg Low Source
- Iron 0.65 mg Low Source
- Potassium 0.08 mg Low Source
- Vitamin A 1640.74 mcg_rae Good Source
- Vitamin C 15.87 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Corn 🌽