FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
This year I decided to prepare Instant Pot Candied Yams after last years Vegan Baked Candied Yams were such a huge hit for Thanksgiving at home and with my readers, After all, I wanted to make life easier and save as much oven space for my Tofu Turkey, Green Bean Casserole, Cornbread Stuffing, and Sweet Potato Pie.
You can literally have delicious candied yams ready in minutes when you use your Instant Pot. An Instant Pot is such a handy time-saving kitchen tool for the modern cook. You can create delicious, healthy meals, so you can get more time to spend with your family and friends.
How To Make Instant Pot Candied Yams?
- Scrub yams. peel and chop into chunks and place them in a bowl of cold water.
- Heat butter, orange juice, coconut sugar, ginger salt, cinnamon, and nutmeg until butter is melted
- Drain yams and place in the Instant Pot bowl, pour liquid mixture over it.
- Cover Instant Pot with lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Mix cornstarch, water, maple syrup, and vanilla in a bowl.
- Carefully Quick release by moving the Pressure Release to ”Venting’ to release steam. Open the lid.
- Turn Instant Pot to off, Then press the Saute setting. Gently stir in the cornstarch mixture and cook until bubbly and thick. Transfer to a serving dish.
More Holiday Recipes To Try:
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
If you make this Instant Pot Candied Yams recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Categories
- Categories: Gluten-Free, Instant Pot, Vegan
- Course: Side Dish
- Cuisines: American, Soul Food, Southern
- Seasons: Christmas, Thanksgiving
Nutrition
(Per portion)- Energy: 315 kcal / 1317 kJ
- Fat: 7 g
- Protein: 1 g
- Carbs: 63 g
Cook Time
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 6 Servings
Ingredients
- 3 medium yams
- 1/4 cup non-dairy butter, I used Earth Balance
- 1/2 cup orange juice
- 1/2 cup coconut sugar
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch, mixed with 1/4 cup water.
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla
Instructions
- Scrub yams. peel and chop into chunks and place them in a bowl of cold water. Heat butter, orange juice, coconut sugar, ginger, salt, cinnamon, and nutmeg until butter is melted
- Drain yams and place in the Instant Pot bowl, pour liquid mixture over it. Cover Instant Pot with lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Mix cornstarch, water, maple syrup, and vanilla in a bowl. Carefully Quick release by moving the Pressure Release to ''Venting' to release steam. Open the lid.
- Turn Instant Pot to off, Then press the Saute setting. Gently stir in the cornstarch mixture and cook until bubbly and thick. Transfer to a serving dish.
Hi Michelle, I’m cooking Yams in my 6 qt. Instant Pot right now. Your recipe looks good and I’m going to try it.
I was wondering if you ever thought of putting Carrots along with the sweet potatoes and mashing them altogether. I think it would add a nice sweetness to the blend. I’m going to try it next time I go to the grocery store. I like the added Ginger, Cinnamon, Nutmeg and Orange Juice.
Hi Don! I’m glad to hear that you’re trying out the yams recipe in your Instant Pot, and I hope it turns out delicious for you. As for your question about adding carrots to the sweet potatoes, that’s a great idea! I have a separate recipe for candied but serving them
I hope you enjoy experimenting with this recipe and making it your own. Let me know how it turns out with the addition of carrots, and feel free to reach out if you have any other questions or concerns. Happy cooking!
This is a perfect side dish
Question for you: If I double the recipe, how much longer must I cook in the Instant Pot (using 6 yams)?
Linda, you won’t need to double the cook time, just make sure the yams aren’t about your fill line. Hope you enjoy!
I like this recipe because it’s really filled with nutrient ❤️🥰
Good to have these in your house: and love the fact that, it’s very nutritious for you.
I made the instant pot candied yams for my family this past thanksgiving and we all loved them. They were so bomb!!! Thank you so much. Please keep sharing your delicious recipes.
Ebony, I’m so happy that you and your loved ones enjoyed it. Thank you for sharing your feedback.
Hi Michelle,
Do you know if replacing the vegan butter for solid coconut oil would work? Looks delish. I want to try to make it in the future before Thanksgiving. Thanks
Tay it will work, that’s a great idea to prepare your Thanksgiving menu ahead of time.
Thanks for responding, i ended up using miyokos vegan butter and added a lil more maple syrup. Mine came out a lil more mushier compared to your pics, but that is totally fine with me. This was so tasty and it made it on my Thanksgiving menu 💜
Tay, that’s awesome. I’m happy you enjoyed it. Thank you for your feedback.
Great recipe. Delicious. Couldn’t stop eating it!
Thank you Jennifer, I’m so happy you enjoyed it. Thank you for your feedback.
Thank you Michelle for this recipe, looking forward to trying it.
You are welcome Rachel, hope you enjoy!