Candied Sweet Potatoes Pressure Cooker Recipe

Candied Sweet Potatoes Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 9 minutes at HIGH pressure

• 6 to 8 small to medium (they need to fit in the pressure cooker whole) Jewel yams (about 2 pounds), left unpeeled, pierced in several places with a knife and ends trimmed
• 2/3 cup firmly packed light brown sugar
• pinch sea salt
• 5 tablespoons unsalted butter
• ½ cup water

Method

1. Place the potatoes in a 5- to 8-quart pressure cooker pot and fill with water to cover
2. It is okay if a few edges of the potatoes are peeking up out of the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 9 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. The potatoes should be firm but tender when pierced with the tip of a knife and hold their shape
11. Drain in a colander
12. When cool enough to handle, slip off the skins and cut across into ¾-inch-thick slices
13. Set aside
14. In a deep 10-inch skillet, combine the brown sugar, salt, butter, and water
15. Melt over medium-low heat, stirring constantly with a heatproof spatula, until just bubbly and smooth
16. Add the sliced potatoes and gently stir until all the slices are glazed and hot, 2 to 3 minutes
17. Transfer to a warmed serving bowl
18. Serve immediately

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