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.
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.)
Ingredients
A sweet potato is such a versatile ingredient with lots of flavor on it’s own. While being a good source of fiber and having good nutritional value, I don’t like to add too many ingredients to mine. This list is simple, but check out the section below for more topping ideas.
- Medium-sized sweet potato – You want this to be a medium sized whole sweet potato. The size of the potato matter because the larger potatoes take longer to soften in the microwave.
- Pat of butter – If you’ve been around here for awhile, you know I always opt for unsalted butter. That way I can control the amount of salt in the recipe.
- Flaky sea salt – If all you have is salted butter, make sure to use this to taste. You don’t want an overly salty sweet potato!
- Coarsely ground black pepper – This is optional, but I like adding some fresh ground pepper to my potatoes. If you’re going for sweet toppings, omit this.
How to Microwave a Sweet Potato
- Prepare sweet potatoes. 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.
- Microwave potato. Wrap the potato in a damp paper towel and place it on a microwave-safe plate and place it in your microwave. About halfway 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.
- Check microwaved sweet potato. 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. The amount of time will vary based on the size of your sweet potato.
- Add toppings. Allow it to cool for a minute or two and then cut it down the middle 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.
Toppings and Variations
You can use the usual stuff: butter, yogurt, chives, green onions, sour cream and bacon, or you can take it up a notch!
- Blender Salsa
- Pulled Pork
- Shredded Chicken
- Chili
- 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
- Garlic powder
- Sprinkle of cinnamon
- Maple syrup
- Drizzle of honey
We’d love to hear about your favorite toppings in the comments below! Also check out traditional baked potatoes.
Cooking More Than One
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. Compared to regular potatoes, they are rich in fiber, vitamin A, vitamin b5, and have other beneficial properties and water-soluble vitamins 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.
Storage and Freezing
Storage: Store any leftover cooked sweet potatoes in an airtight container in the refrigerator. They will last up to three days.
Freezing: The best way to freeze a baked sweet potato is in a freezer-safe bag. It will stay for up to three months.
More Sweet Potato Recipes
- Sweet Potato Pancakes
- Mashed Sweet Potatoes
- Twice Baked Sweet Potatoes
- Southern Sweet Potato Casserole
Brown Sugar Cinnamon Sweet Potato Fries
Roasted Sweet Potatoes
Sweet Potato Hash Browns
Sweet Potato Souffle (Marshmallow & Pecan Topping)
Microwaved Sweet Potatoes
Equipment
Ingredients
- 1 medium-sized sweet potato
- 1 pat unsalted butter
- Flaky sea salt
- Coarsely ground black pepper , optional
Instructions
- 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.
- Wrap the potato in a paper towel and place it on 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 cut it down the middle 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 in the comments or ratings.
Video
Notes
Nutrition
Hello. I would like to subscribe. However, my husband has a strict diet due to chronic kidney disease ( CKD), I would like recipes that are simple & nutritious for my husband.
Hi Marie, unfortunately, I am not a licensed dietitian and we don’t use any particular meal plan. Please speak with your doctor about the recipes that would be good for your husband and God bless.