Instant Pot Sweet Potato Recipe – Smoked Paprika & Chili Glaze

Last Updated on 2 months by Neha Deshmukh

Instant Pot Sweet Potato Recipe – Smoked Paprika & Chili Glaze

Hey everyone! I’m so excited to share this recipe with you. It’s become a real favourite in my kitchen – especially when I’m craving something a little sweet, a little spicy, and totally satisfying. This Instant Pot Sweet Potato recipe with its smoked paprika and chili glaze is unbelievably easy, and the results are seriously restaurant-worthy. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

Let’s be honest, sometimes we want something delicious without spending hours in the kitchen. This recipe delivers on that promise! It’s quick, thanks to the Instant Pot, and the glaze is a flavour bomb. The combination of smoky paprika, a hint of chili, and sweet maple syrup is just… chef’s kiss. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 3 medium sweet potatoes
• 2.5 tablespoons olive oil (about 30ml)
• 3 tablespoons maple syrup (about 45ml)
• 0.5 teaspoon smoked paprika (about 2.5ml)
• 0.5 teaspoon red chili powder (about 2.5ml)
• 0.375 teaspoon salt (about 1.875ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Sweet Potatoes: Choosing the Right Variety

There are a few different types of sweet potatoes out there. I prefer the orange-fleshed ones for their sweetness and vibrant colour. Garnet or Jewel sweet potatoes work beautifully. But honestly, use what you can find!

Smoked Paprika: A Deep Dive into Flavor Profiles

Smoked paprika is the star here, adding a wonderful depth of flavour. There are sweet, bittersweet, and hot smoked paprikas. I usually go for a bittersweet variety for a balanced flavour.

Maple Syrup: Grades and Regional Differences

Real maple syrup is best! Grade A Dark Robust is my go-to for cooking, as it has a richer flavour. But Grade A Golden Delicate will also work if that’s what you have.

Olive Oil: Best Types for High-Heat Cooking

Since we’re getting a nice sear on these potatoes, a good quality olive oil with a higher smoke point is ideal. Look for “light” or “refined” olive oil.

Red Chili Powder: Heat Levels and Regional Blends

Red chili powder can vary a lot in heat. I use a mild chili powder, but feel free to adjust to your preference. Kashmiri chili powder is a fantastic option for colour and mild heat – it’s a staple in many Indian kitchens!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add 1 cup (240ml) of water to your Instant Pot. Place the sweet potatoes on a trivet – this keeps them from sticking and ensures even cooking.
2. Pressure cook on high for 12 minutes. Then, let the pressure release naturally. This is important! Don’t rush it.
3. Once the pressure has released, carefully remove the sweet potatoes. Let them cool slightly before peeling and slicing them into about ½-inch (1.25cm) rounds.
4. Now for the glaze! In a bowl, whisk together the olive oil, maple syrup, smoked paprika, red chili powder, and salt. It should smell amazing already!
5. Heat a well-seasoned cast iron skillet (or any heavy-bottomed skillet) over medium heat. Arrange the sweet potato slices in a single layer.
6. Pour the glaze over the potatoes and cook for 5-6 minutes per side, until they’re beautifully caramelized and crispy. Keep an eye on them – you don’t want them to burn!

Expert Tips

A few little things to help you nail this recipe:

Achieving the Perfect Caramelization

Don’t overcrowd the skillet! Work in batches if necessary. This ensures each slice gets a good sear and develops that lovely caramelization.

Instant Pot Safety and Best Practices

Always follow your Instant Pot’s safety guidelines. And remember, natural pressure release is key for tender sweet potatoes.

Troubleshooting Sweet Potato Texture

If your sweet potatoes are still a little firm after pressure cooking, add a couple of minutes to the cooking time. If they’re too soft, reduce the cooking time slightly next time.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already vegan! Just double-check your maple syrup is 100% pure.

Gluten-Free Adaptation

Naturally gluten-free! No changes needed.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. A pinch for mild, ½ teaspoon for medium, and 1 teaspoon or more for hot.

Festival Adaptation: Thanksgiving or Diwali Side Dish

For Thanksgiving, add a sprinkle of cinnamon to the glaze. For Diwali, a tiny pinch of cardamom would be divine! My family loves a little festive twist.

Serving Suggestions

These sweet potatoes are fantastic as a side dish with grilled tofu, lentil curry, or even a simple salad. They’re also surprisingly delicious as a vegan dessert – especially with a dollop of coconut yogurt!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore some of the crispiness.

FAQs

Let’s answer some common questions:

Can I roast these sweet potatoes in the oven instead of using an Instant Pot?

Absolutely! Roast at 200°C (400°F) for about 20-25 minutes, flipping halfway through.

What type of sweet potatoes work best for this recipe?

Orange-fleshed sweet potatoes like Garnet or Jewel are ideal, but any variety will work.

How can I adjust the sweetness of the glaze?

Reduce the amount of maple syrup slightly, or add a squeeze of lemon juice to balance the sweetness.

Can this glaze be made ahead of time?

Yes! You can whisk the glaze together a day or two in advance and store it in an airtight container in the refrigerator.

What other spices can I add to enhance the flavor?

Cinnamon, nutmeg, ginger, or even a pinch of cayenne pepper would all be delicious additions.

Is smoked paprika essential for this recipe? Can I substitute it?

Smoked paprika really makes this recipe special, but if you don’t have it, you can use regular paprika with a tiny drop of liquid smoke (be careful, a little goes a long way!).