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Microwave Sweet Potato

Name: Microwave Sweet Potato
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1 medium sweet potato, about 10 ounces; 1/2 teaspoon olive or canola oil, optional; 1/4 teaspoon kosher salt, optional

When you’re short on time and don’t want to turn on the oven, turn to the microwave. Here’s how to make a perfectly cooked, fluffy microwave sweet potato every time.

10 min total 5 min prep 5 min cook 1 255 cal

Ingredients

1 serv.

1 medium sweet potato, about 10 ounces
1/2 teaspoon olive or canola oil, optional
1/4 teaspoon kosher salt, optional

Instructions

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1 If you’d like to crisp the skin on your sweet potato, preheat the oven to 425°F. Give the sweet potato a wash, but don’t dry it off. The residual moisture will help keep the sweet potato moist. Use a fork to prick the sweet potato 4 to 5 times all over.
2 Moisten a paper towel with water and wring it out. Use it to tightly wrap the sweet potato and place it on a microwave-safe plate. Alternatively, you can add the sweet potato to a microwave-safe lidded container. Add the lid, leaving it just barely cracked.
3 Place the plate in the microwave and cook on high power for 5 minutes. When done, you’ll be able to easily pierce the sweet potato all the way to the center with a fork or all the way through with a paring knife. If your sweet potato is not quite tender enough, re-wrap it and microwave it for another minute. Once you’ve figured out what size potato and what timing works with your microwave, make a note and do it every time for the best results.
4 For lightly crispy skin, unwrap the sweet potato, place it on a small baking sheet, and brush all over with oil. Sprinkle with salt, if desired. Bake at 425°F for 10 minutes. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars below!