3mediumsweet potatoesaround 300-350 grams each, 2 inch wide, 7-8 inch long
2.5tablespoonsolive oil37 ml
3tablespoonsmaple syrup45 ml
1/2teaspoonred chili powder
1/4 +1/8 teaspoonsaltor to taste
Add 1 cup water to the inner pot of your Instant Pot. Place a trivet inside (I used a tall trivet) and then place the sweet potatoes on top of the trivet.
Close the pot with its lid and press the manual or pressure cook button. Cook for 12 minutes on high pressure with the pressure valve in the sealing position.Let the pressure release naturally.I do 12 minutes because I want to slice the potatoes and have them retain some shape.If I was going to mash them or eat them straight, I would do 15 minutes.
Once the pressure releases naturally, open the lid and carefully remove the potatoes from the pot with the help of a tong.Let them cool down a little and then peel them. Then slice them into 1/2 inch wide circles.
Meanwhile in a bowl or jar, mix together olive oil, maple syrup, smoked paprika, red chili powder and salt. Whisk until well combined and set aside.
Place a cast iron skillet (make sure it's well seasoned or use a non-stick pan) on stove-top on medium heat.Arrange the cut sweet potatoes into the skillet. You can use 2 pans here if one isn't big enough to fit all the pieces. The sweet potatoes should be in single layer in the pan so that they all caramelize.
Once the pan is little hot, pour over the glaze. If using 2 pans, pour half glaze in each pan.The glaze will start bubbling and the potatoes will begin to caramelize.
Cook for 5-6 minutes on medium heat on each side (flip once in between) until nicely browned and caramelized. The outer skin will crisp up, that's my favorite part!
Serve the maple chili glazed sweet potatoes as a side. You can even eat them as a dessert!
Instructions for Oven
If you want to make these in the oven. Peel and slice the sweet potatoes and transfer to a large bowl. Then whisk the glaze in a jar and over the sweet potatoes and mix until the potatoes are coated with the glaze. Bake at 425 F degrees for 20-25 minutes. You can broil for 1 minute to get them extra brown on top.
Keep in mind the size of the sweet potatoes you are using. These were medium sized and 2 inches wide. If they are bigger, pressure cook for extra time, if they are smaller, reduce the pressure cook time.
You can garnish these with some candied pecans, that would be nice.