Instant Pot Candied Sweet Potatoes

Ingredients

• 1.81 kg (4 lb)sweet potatoes, peeled and cut into thick chunks
• 113 g (1 stick)unsalted butter
• 330 g (1½ cups)brown sugar
• 240 ml (1 cup)maple syrup
• 1 teaspoonground cinnamon
• ¼ teaspoonfreshly grated nutmeg
• 3 cups (about 150 g)mini marshmallows

Instructions

1. 1

   Prepare potatoes

   Wash, peel and cut the sweet potatoes into thick chunks.

2. 2

   Soak chunks

   Put the potato chunks in a bowl of cool water and soak for 5–10 minutes.

3. 3

   Melt butter

   While the potatoes soak, melt the butter in a microwave-safe bowl.

4. 4

   Mix the syrup

   Stir the brown sugar, maple syrup, cinnamon and nutmeg into the melted butter.

5. 5

   Fill the pot

   Drain the sweet potatoes and add them to the Instant Pot's inner pot. Pour the syrup mixture over them.

6. 6

   Close the lid

   Close the lid and the venting seal.

7. 7

   Pressure cook

   Select the steam button, set the temperature to normal and set the pressure-cooking time to 5 minutes.

8. 8

   Release pressure

   When cooking is complete, immediately use the quick-release method to vent the steam.

9. 9

   Open the pot

   Once all the steam has escaped, carefully open the Instant Pot.

10. 10

    Melt marshmallows

    Scatter the mini marshmallows over the cooked sweet potatoes. Put the lid back on and let the residual heat melt them for about 5–7 minutes.

11. 11

    Finish the topping

    Serve immediately with a few more mini marshmallows on top, melting them with a torch or under the grill.

12. 12

    Add cinnamon

    Sprinkle with a little cinnamon and serve.

What are candied sweet potatoes?

Candied sweet potatoes are a familiar American side dish, especially at holiday tables. Sweet potatoes are cooked with a sweet, buttery coating and often finished with marshmallows.

This version uses an Instant Pot to cook the chunks in a brown sugar and maple mixture, then relies on residual heat to soften the marshmallow topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 5g protein, 172g carbs, 1g fat.

The sweet potatoes provide most of the carbohydrate, while the brown sugar, maple syrup and marshmallows add more sweetness and carbohydrates. Butter contributes most of the fat, and the potatoes provide a little protein. Serve a moderate helping alongside greens and a savoury protein-rich main to balance the plate.

Choosing and cutting the potatoes

Sweet potatoes: Choose firm potatoes and peel them before cutting. Keep the chunks thick and reasonably similar in size so they cook evenly.

Cool-water soak: The brief soak is part of the method; drain the chunks well before adding them to the pot.

Building the syrup

Butter and sugar: Melt the butter first, then stir in the brown sugar so it is distributed through the coating.

Maple and spice: Maple syrup, cinnamon and nutmeg bring sweetness and warm flavour. Stir them into the butter mixture before pouring it over the potatoes.

Pressure cooking and release

Set-up: The recipe specifies the steam button, normal temperature and a 5-minute pressure-cooking time. Close the lid and venting seal before starting.

Quick release: Vent immediately when cooking finishes, as directed. Wait until all steam has escaped before opening the pot carefully.

Getting the marshmallow finish

Residual heat: Scatter the mini marshmallows over the cooked potatoes and replace the lid for about 5–7 minutes, until they soften and melt.

Extra colour: For a more toasted finish, add a few extra marshmallows and use a torch or the grill just before serving.

Serving the dish

Serve the sweet potatoes immediately, while the topping is soft, and finish with a little cinnamon. Their sweetness pairs well with savoury mains and less-sweet vegetable sides.

Because the sauce and marshmallows make this a rich side, balance the plate with a serving of greens or another savoury dish.

Recipe notes & tips

• Cut the potatoes into thick, similar-sized chunks for more even cooking.
• Drain the soaked potatoes well before adding them to the inner pot.
• Stir the syrup mixture until the spices are evenly dispersed.
• Follow the stated 5-minute pressure-cooking setting and quick-release method.
• Wait until all steam has escaped before opening the lid.
• Add the extra marshmallows just before serving for the freshest topping.

Variations

• Extra spice: Add a little more cinnamon for a stronger warm-spice flavour.
• Maple-forward: Use maple syrup as listed for a distinct maple note in the coating.
• Toasted top: Brown the finishing marshmallows briefly with a torch or under the grill.
• Less topping: Use fewer mini marshmallows for a less-sweet finish.
• Cinnamon finish: Add a final light dusting of cinnamon just before serving.

Common mistakes to avoid

• Uneven chunks: Cut the potatoes to a similar thickness so they cook more evenly.
• Skipping the drain: Drain the soaking water before putting the potatoes in the inner pot.
• Unmixed coating: Stir the spices and sugar into the melted butter before pouring it over the potatoes.
• Opening too soon: Wait until all the steam has released before opening the pot.
• Marshmallows added too early: Add them after pressure cooking so they melt from residual heat instead of cooking with the potatoes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in the microwave or in a covered oven-safe dish until hot; the marshmallows may soften further.

Frequently asked questions