Maple Chili Glazed Sweet Potatoes
Nov 20, 2019, Updated Dec 03, 2024
Sweet and spicy Maple Chili Glazed Sweet Potatoes make a great side dish for the holidays! The potatoes are cooked in the Instant Pot and then caramelized in a skillet!
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Maple Chili Glazed Sweet Potatoes make the perfect side for the holidays!
These potatoes are sweet with a slight kick from the chili powder and smoked paprika.
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Sweet potatoes are one of my favorite things to eat.
I love to eat them in every form- in soups, curry, chaat and my new favorite way to enjoy them is by drizzling them with a maple chili glaze!
You guys, so good!
These maple chili glazed sweet potatoes would make the perfect side for the holidays.
The sweet potatoes are first boiled and then caramelized in a skillet along with the glaze until they are browned and their outer skin is crisp!
They are sweet and little spicy and have so much flavor in them!
Maple Chili Glazed Sweet Potatoes
✓ are vegan and gluten-free
✓ easy to make side dish for the holidays
✓can be prepped in advance by boiling the sweet potatoes ahead
The maple chili glaze is the star of this recipe and it is made with only 5 ingredients- olive oil, maple syrup, smoked paprika, red chili powder and salt.
And it is so good on these sweet potatoes.
I am thinking it will be good on so many other things too like tofu maybe? I will have to try that sometime.
Anyway back to these sweet potatoes, I prep them by boiling them in the Instant Pot.
Cooking sweet potatoes in the Instant Pot: the sweet potatoes that I used here were medium in size (300-350 grams) each, around 2 inch wide and 7 to 8 inches in length.
I pressure cooked them for 12 minutes in the IP and they were perfect. They were cooked but were still able to retain their shape so that I could cut them into slices.
I actually first cooked them for 15 minutes but they turned out bit too soft. Maybe if you are making mashed sweet potatoes then 15 minutes will work fine!
But it you want to dice them, do 11-12 minutes.
Also keep in mind, the timing may differ depending on the width and length of the sweet potatoes.
A 4 to 5 inch wide sweet potato, would need more than 12 minutes. So do keep the size of the sweet potatoes in mind while cooking them in the instant pot.
Glazing the sweet potatoes: I highly recommend using a cast iron skillet to caramelize the potatoes (make sure it’s well seasoned though else everything will stick to the skillet).
Heat the skillet, arrange the boiled and cut potatoes and then pour the glaze over the hot skillet. The glaze will bubble immediately.
Let each side caramelize for 4 to 5 minutes. My favorite bit is the outer skin of the sweet potatoes which turns super crispy and sticky.
They are so good, I eat them straight out of the pan!
Method
1- 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.
2- 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.
3- Once the pressure releases naturally, open the lid and carefully remove the potatoes from the pot with the help of a tong.
4- Let them cool down a little and then peel them. Then slice them into 1/2 inch wide circles.
5- 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.
6- 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.
7- The glaze will start bubbling and the potatoes will begin to caramelize.
8- 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!
If you’ve tried this Maple Chili Glazed Sweet Potatoes Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Maple Chili Glazed Sweet Potatoes
Ingredients
- 3 medium sweet potatoes around 300-350 grams each, 2 inch wide, 7-8 inch long
- 2.5 tablespoons olive oil 37 ml
- 3 tablespoons maple syrup 45 ml
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red chili powder
- 1/4 +1/8 teaspoon salt or to taste
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did this tonight, but just boiled the potatoes since we don’t have an instapot. They came out a little soft, but not a big deal. Fried them up with the maple chili glaze in our cast iron pan. Very yummy. Will make again for sure, since we have started growing our own sweet potatoes.
Thanks!
We don’t do instapot. How long would we just boil in a pot?
Is the oven version after the sweet potatoes are boiled, or raw?
this is my first time tying sweet potato in different way .. thanks you..