Wash the sweet potatoes. (I like to use this vegetable scrubber HERE.)

Peel and cut the sweet potatoes into thick round wedges.

Then set them aside to soak in a bowl of cool water to prevent browning while you’re preparing the candied yams syrup.

Melt the butter in a medium-sized bowl in the microwave.

Add the brown sugar, granulated sugar, cinnamon, nutmeg, maple syrup, ginger, ground clove, and vanilla extract to the melted butter.

Mix the ingredients well to create the syrup glaze for the candied yams.

Next, Drain the sweet potato rounds in a colander.

Open the Instant Pot lid and add ½ a cup of water and the sweet potato rounds to the stainless-steel inner pot.

Pour the syrup glaze over the sweet potatoes.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.

When the cooking time is finished, allow a natural pressure release for at least 5 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Optional – Open the Instant Pot lid and sprinkle the miniature marshmallows over the cooked, candied yams.

With the lid placed not entirely on the Instant Pot (in a resting position, so it doesn’t lock back into position on the pot) continue with the setting on ‘keep warm.’

After about 5 minutes, check to see if the marshmallows have melted.

Once the marshmallows are melted, turn off the Instant Pot and transfer your Black folks’ Southern candied yams recipe to a serving dish.

Serve right away and enjoy!