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The sweet potato is arguably the most versatile veggie in the produce department. It can easily be the star of any meal, from breakfast to dinner and even dessert. And while baking sweet potatoes in the oven can take up to an hour, microwaving them takes a mere five minutes. Here's the very best way to do it, so that you can dig into your tender, steaming sweet potato ASAP.
The only thing you must do is poke small holes in the potato, which provides a place for the steam to escape. Use a fork or a thin knife to pierce the potato all over four to five times.
If you're planning to serve the potatoes whole, you'll also want to season the skins with olive oil, salt and pepper. Much of the vegetable's fiber and nutrients can be found in and just beneath the skin, and seasoning it makes it taste more delicious. Despite the prevalence of shrink-wrapped sweet potatoes in the grocery store, it's not necessary to wrap the potatoes in damp paper towels or plastic wrap.
One (8-ounce) sweet potato takes 5 minutes to cook on 100% power. Larger sweet potatoes will take longer; continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center.
Microwaved sweet potatoes have tender flesh and soft skins. If you want the crisp skin of an oven-baked sweet potato, slide the cooked potatoes under the broiler until the skin is dry and crisp.
Microwaved sweet potatoes are a great food to meal prep; they can be topped with apples and nut butter for breakfast, pureed into soup, or stuffed with spicy Buffalo chicken for a super-fast dinner. To store them, place them in an airtight container for up to three days. To reheat them, place them directly on the oven rack in a 325 F oven until warmed through, or microwave until warm.
Makes1 to 2 potatoes
1 to 2 (8-ounce) sweet potatoes
Freshly ground black pepper
1. Use a clean sponge or vegetable brush to scrub one to two sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.
2. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.
3. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.
4. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.
5. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
6. If you'd like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.
7. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.
Recipe notes: Cool the potatoes completely and refrigerate for up to four days. Reheat in the microwave or in the oven.
To prepare four potatoes, microwave for 12 minutes. Check the potatoes for doneness, and continue to microwave in 1-minute bursts as needed until the potatoes are cooked through.
This article is written by Patty Catalano from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.