Instant Pot Sweet Potato Medallions are caramelized in ghee and sinfully delicious. They make a nice side dish for Thanksgiving and Christmas!
Instant Pot Sweet Potato Medallions
Sweet Potatoes are mostly associated with holidays like Thanksgiving and Christmas.
My Pressure Cooker Sweet Potato Casserole with marshmallows on top is one of my favorite holiday recipes.
These Instant Pot Sweet Potato Medallions cook up quickly in the Instant Pot, Ninja Foodi or Pressure Cooker and then are quickly seared in homemade ghee in in cast iron. They can also be air fried using the Mealthy Crisplid, right in the pressure cooker!
You can certainly use butter, coconut oil, olive oil or whatever oil you prefer.
Here are the cast of characters and as you can see, it’s just a few items. I make Homemade Ghee in my Multi-Cooker, and it is as simple as can be. If you don’t want to use Homemade Ghee, you can use whatever oil that you choose.
Coconut oil is great for this recipe too. If you want to use butter, make sure to use it mixed with some type of cooking oil, as butter will burn at a high temperature.
Scrub the sweet potatoes really well. To me, the skin is the best part, but you can peel off the skin after the sweet potatoes are cooked, if you don’t like skin. The crispness from cooking them in the Homemade Ghee is delicious though.
Place the sweet potatoes on a trivet above some water in the Pressure Cooker cooking pot and cook.
I would consider this sweet potato to be medium. You will need a longer cook time for a larger and fatter sweet potato.
Ignore the sweet potato in the background. I ended up just using the one in the front. That one in the back turned out to be rotten. I thought as much, but cooked it anyway, just in case.
Heat up a large Cast Iron Skillet until very hot and then add your Ghee or fat.
When the Ghee starts to sizzle, drop in the sweet potato slices.
Add in as many as you can fit. Instant Pot Sweet Potato Medallions will be the star of the meal!
Sprinkle on some salt and pepper and cook until nicely browned on both sides. I like to place them on a paper towel before plating, to remove any excess oil. The crispy skin is soooooo good.
Pressure Cooker Caramelized Sweet Potatoes (or Yams)
Thanks, Melanie, I love the sweet potatoes finished in cast iron and since I’ve been on a huge Ghee kick, all the better. Your photos look better than mine! 🙂 These pair really well with my Ken’s A1 Pot Roast recipe.
More Instant Pot Sweet Vegetable Recipes to Make:
- Pressure Cooker Ruth’s Chris Sweet Potato Casserole
- Pressure Cooker Simple Sweet Acorn Squash {Instant Pot}
- Pressure Cooker Sweet Potato Casserole (Instant Pot)
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Anchor Hocking Glass (Liquid) Measuring Cups
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Lodge 10.25″ Cast Iron Skillet
- Stainless Steel Trivet
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Here is the handy printable recipe:
Ingredients
- 2 large Sweet Potatoes
- 2 Tablespoons Ghee or coconut oil
- 1 cup Fresh Water
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Recommended Products
Instructions
- Scrub sweet potatoes well and poke a few holes with a fork.
- Place one cup of water in Pressure Cooker cooking pot and place trivet. Add sweet potatoes to trivet.
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 15 minutes (or longer, if using large sweet potatoes).
- When Beep sounds, allow a Natural Pressure Release.
- When all pressure is released, remove sweet potatoes and slice about 1/2 inch thick.
- Heat cast iron skillet over medium high heat. When skillet is hot, add Ghee (or other oil if using). Pan sear until both sides are nicely browned. Sprinkle with salt and pepper.
Notes
Large Sweet Potatoes - 18 minutes
Nutrition
PIN this Instant Pot Pressure Cooker Caramelized Sweet Potatoes Yams!
Instant Pot Pressure Cooker Caramelized Sweet Potatoes Yams
Hi- I am planning on trying these tonight- I’m wondering if I can put more than two of the sweet potatoes in my instant pot? I know you can for regular potatoes so I assume that would be fine…but just wanting to check. Would I increase the baking time? I don’t think I would have to?
Thanks!
Marcia
I made these for Christmas day. Cooked them early and then pan fried them just before dinner time. They were amazing!!! Will definitely make again!!
Fabulous. So glad you enjoyed this recipe. 🙂 JIll
I clearly didn’t make enough of these tonight! My husband and I were fighting over the last sweet potato circle! Delicious and I will definitely be making again! Thank you!
Easy, quick, delicious. Made honey garlic sauce for dipping .
Make that honey mustard sauce.
By the way, first time using ghee. I used ghee from Thrive Market but will make from your recipe when I can get some good butter.
Do you think I could cook the sweet potatoes ahead of time, put in the fridge, slice and fry later?
Hi Amy~
What a WONDERFUL idea! I will add that in the recipe. Yes, you absolutely can do that! Thanks so much for visiting and for your brilliant idea.
Jill
Great! I will pressure cook a few today to fry up tonight!
This looks so yummy – I usually use a recipe that calls for a long time baking under foil, then uncovered, but this will be so much easier/faster.
Best,
Amy
Glad you loved them!
Hey Melanie~
I do, I really do love them. The crispy skin is like a decadent treat and might be my favorite part. Thank you so much for this delicious recipe!
Jill