Need room on the stove, don’t have space in the oven, trying to get food on the table quickly? Whatever the case may be, you can utilize your microwave to cook your sweet potatoes in a flash.
Cooking sweet potatoes doesn’t have to be a long, drawn out process. All you need are your spuds, a microwave, and a fork, and you are in business.
At this point, I think you all know that I am a huge fan of the time saver. For those of you who don’t this about me here’s why: two kids under the age of three, a husband, and a job. Time is a precious commodity and that is something I am sure we all agree on.
And while I love cooking potatoes slowly in the oven or boiling them in a pot of water on the stovetop to get them nice and soft, it just isn’t always an option.
Enter your favorite familiar appliance: the microwave as I like to refer to it, the “science oven.” (I fully blame Jennifer Lawrence in the movie, American Hustle for that one.)
When was the microwave invented?
The microwave was invented at the end of World War II by a scientist looking to make radar technology more efficient. One day, while at work, a chocolate bar in his pocket melted.
The wheels start turning, he put two and two together and voila the microwave. (I know it wasn’t that easy, but we are here to talk food.)
How do you microwave a sweet potato?
Microwaving a sweet potato works in terms of the cooking process the same way your oven does, only dramatically sped up. Instead of 45-55 minutes, it is going to take 5-10.
One thing you do need to do before you pop them in is to prick the skin with a fork. Neglecting to do this will result in a lot of an orange mess that would defeat the purpose of the time-saving method of cooking. Read: they will explode if you skip this step.
PRO TIP: Make sure you pierce the potato before cooking to prevent explosion!
Why? Well, the heat and moisture build quickly and gather underneath the skin. They need somewhere to go. If there are small holes made by the fork, both the heat and moisture have an escape route.
If not, it will build and build until, boom. Sweet potatoes everywhere. BOOM!
Can I cook more than one at once?
In terms of cooking more than one, you can, but you should be cautious. If you need to do a bunch of them in batches, I would say no more than 1-2 at a time. Always be sure to keep an eye on them as you would when microwaving anything.
The time listed in this recipe is accurate for my microwave, but as we all know, every microwave is different. Adjust the timing up or down accordingly. You will know they are done when their skin is puffed up or if you can pierce them easily with a knife all the way through.
It is also thought the more quickly you cook your sweet potato the more nutrients you retain and hold onto. They are rich in fiber, vitamin A, vitamin b5, and have other beneficial properties you don’t want to miss out on.
And for those skeptics out there, the texture is the same as you would get if they were baked in the oven the old fashioned way.
What toppings are good on a sweet potato?
You can use the usual stuff: butter, yogurt, chives, green onions, sour cream and bacon, or you can take it up a notch!
- Pulled Pork
- Shredded Chicken
- Everything Bagel Seasoning
- Broccoli (with cheddar)
- Leftover Green Bean Casserole
- French Fried Onions
- Corn & Black Beans with Taco Seasoning
- Hummus & Olives
- Fried egg and hot sauce
- Plain Greek yogurt
More sweet potato recipes…
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Microwaved Sweet Potatoes
- 1 medium-sized sweet potato
- 1 pat unsalted butter
- Flaky sea salt
- Coarsely ground black pepper , optional
- Rinse and scrub the potato to make sure any dirt or debris that might have been stuck to the skin has been removed. Pat it dry with a paper towel. Using a fork, carefully pierce the potato all over 5-8 times.
- Place the pierced potato onto a microwave-safe plate and place it in your microwave. Set the timer for 5 minutes. About 2 ½-3 minutes into the cooking time, open the door to the microwave and turn the potato over with an oven mitt or a doubled-up kitchen towel so it cooks evenly throughout.
- When the five minutes is up, take your potato out. The skin will have loosened a bit. Using a knife, pierce the skin. If it goes through to the center of the potato easily, you are ready to go. If not, keep cooking the potato in 30-second increments, checking between each round, until it is done.
- Allow it to cool for a minute or two and then it down the middle with a paring knife and spread it just a bit. Top with a pat of unsalted butter and sprinkle with flakey sea salt and a little bit of ground black pepper if you want a touch of heat.
- If you've tried this method, come back and let us know how it was!