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See how to make this classic comfort food with little effort! Enjoy these Instant Pot Sweet Potatoes!

Sweet Potatoes in Instant Pot Recipe

Here in Oklahoma, sweet potatoes are often served along with regular baked potatoes. There are usually a few fans of sweet potatoes in our family group, but the majority of our family likes traditional russet or Yukon Gold potatoes mashed or baked.

For the ones who crave those sweet potatoes after a while, I wanted a recipe I could throw in the Instant Pot and not have to worry about while I was cooking the rest of the meal. We enjoy potatoes at least once a week, so an easy recipe is a must!

Prepare Your Sweet Potatoes:

I usually look for larger sweet potatoes in the store that are mostly uniform in shape and size. You want one medium to large potato per person.

This recipe is actually pretty similar to Twice Baked Potatoes, which are cut in half lengthwise and served as halves. You will do the same thing with a delicious sweet topping on each half!

After your potatoes are washed, rinsed, and prepared with fork holes throughout, insert them into the Instant Pot.

You will not need the trivet for this recipe. Just add the water to the bottom of the instant pot and cook your potatoes. Set the Instant Pot (or other electric slow cooker) to Pressure Cook for 20 minutes.

After the potatoes are done, be sure to manually release pressure. This recipe calls for 10 minutes of “Natural Pressure Release”, meaning you let the Instant Pot sit and slowly release on its own.

After 10 minutes, open the valve and do a “Manual Pressure Release”–meaning you turn the valve away from sealing.

The reason for the manual pressure release is that potatoes of all kinds are very starchy– they will continue to cook well after your pressure cooking time is over! That will give you some not so great, overly cooked potatoes. So, listen for the timer and be ready to manually release all that extra pressure after it sits for 10 minutes.

Allow to cool and slice each potato lengthwise.

Maple Pecan Topping

Sweet potatoes just NEED something sweet. Traditionally we add brown sugar or even marshmallows to add flavor. However, this recipe will just use a small scoop of the inside of the sweet potato, pecans, and some delicious maple syrup!

Add your ingredients into a small bowl while the potatoes are still warm, and mix. Pecans need to be roughly crushed, so whether you have halves or pieces, it will work either way.

Mix your glaze well and lightly spoon over the potato halves. If you prefer to add a little brown sugar, go for it!

I could honestly double the topping, but that's up to you of course!

If you follow the recipe exactly, there should be enough to evenly spoon across all 12 potato halves.

Just allow the flavors to mix but be sure to serve while the potatoes are still warm! This treat is perfect for the Thanksgiving Day table as an alternative to mashed potatoes (or just in addition to them).

It won't take up much of your time, and the sweetness will balance all those salty –but delicious– Thanksgiving foods!

You can plate these using a large tray, and they are done! No fuss thanks to the Instant Pot and just a short amount of wait time for the potatoes to cook.

Print Your Instant Pot Sweet Potatoes Recipe Here

Thanks for Reading!!

Yield: 6

Instant Pot Maple Pecan Sweet Potatoes

Name: Instant Pot Maple Pecan Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 6 Small Sweet Potatoes (2-3 inches); 4 tbsp. Maple Syrup; 4 tbsp. Butter; 4 tbsp. Pecans, chopped; Salt to taste

Check out this delicious Sweet Potato recipe! No marshmallows needed!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

6 Small Sweet Potatoes (2-3 inches)
4 tbsp. Maple Syrup
4 tbsp. Butter
4 tbsp. Pecans, chopped
Salt to taste

Instructions

Clean and scrub potatoes to remove the parts where the skin is thicker.

Place them inside the Instant Pot and add 1 cup of water.

Close the lid and pressure cook for 20 minutes. Turn off and let the pressure release for around 10 minutes.

Remove carefully from the Instant Pot and allow to cool.

While they cool, mix maple syrup, butter, pecan nuts and a pinch of salt in a microwave safe bowl. Heat for 30 secs at high. Stir until well combined.

Cut each sweet potato lengthwise, mash the inside part of each boat trying to leave the borders untouched.

Top with maple and pecan glaze and serve.

Optional: mash the sweet potatoes with the back of a fork and combine everything in a bowl.

Notes

Cooking time noted has Instant Pot Preheating time included.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 186Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 181mgCarbohydrates 22gFiber 2gSugar 12gProtein 2g

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