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You know I love it, right? I can't get enough of my Instant Pot Pressure Cooker. I don't think I have even used my slow cooker since I figured this gem out. I recently needed to make candied yams, and I whipped these babies out in a fraction of the time by using my Instant Pot. I did an orange juice glaze, for a little bit of a change, and they got rave reviews!
Orange Glazed Candied Yams
adapted from: allrecipes.com
7-8 yams (depending on how big they are--you can do as many as you would like and will fit)
1/4 tsp. salt
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. orange juice
2 Tbsp. butter
mini marshmallows
Wash but don't peel the yams and place them in the Instant Pot (I put mine on the steamer that came with the Instant Pot). Pour in one cup of water. Secure the lid and turn the valve to seal. Use the manual mode and set to pressure cook on high for 15 minutes. Do a natural release for 10 minutes. Manually release any pressure that is remaining. Take the yams out of the Instant Pot, and when they are cooled enough to touch, the skin should easily peel off. Cut the yams into 1 inch squares and place them in a 9X13 pan. In a saucepan, mix together the salt, brown sugar, cinnamon, nutmeg, orange juice and butter, until the butter and sugar are dissolved. Pour it over the sliced yams. Spread the mini marshmallows over the top of the yams and toast them in your oven, on broil. Watch them close! Unless you love burned marshmallows.
I have recently made the switch from baked potato to baked sweet potato (at least mentally). I am loving these! Here is a recipe for a perfectly baked sweet potato. I've tried it a couple of times, and it was perfect each time! After I bake these, I prepare them just like a regular baked potato, with butter, sour cream and salt and pepper. We've even done a little bacon bits on them, and that was extra delicious.
Perfectly Baked Sweet Potato
by:empoweredsustenance.com
Wash your sweet potatoes. Poke each of them with a fork a few times. Line the bottom of your oven with a sheet of tin foil. Don't wrap the sweet potatoes with tin foil, and don't cook them on a baking sheet. All you need to do is set them directly on the middle oven rack. The tin foil on the bottom of the oven will catch any syrup drips that fall from your sweet potatoes. Don't preheat your oven, just turn it on to 425 degrees after you put your sweet potatoes on your oven rack. Bake it for 45 minutes, for 2-3 inch diameter sweet potatoes (1 hour for up to 4 inches, 1 hour 15 minutes for larger). At the end of 45 minutes, turn the oven off, but leave the door closed. Let the sweet potatoes sit in the oven for another 30 minutes, or so. When you eat these, the skins should come right off.
