Microwave sweet potato is the perfect side dish. It is easy, quick, delicious, and leftovers are great too!
You can serve it plain (and it's excellent that way!) or add butter and seasonings to make it a bit more interesting.
I love using the microwave. It's not suitable for everything, of course, but for cooking vegetables, it's often just as good as other methods. So I often make microwave cauliflower, microwave spaghetti squash, and microwave broccoli.
"Baking" a sweet potato in the microwave is easy and quick. And you can make several of them, keep the leftovers for a few days in the fridge, and briefly reheat them when you want to enjoy them.
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Ingredients
You'll only need one ingredient to make this super-easy recipe - a medium sweet potato. It should weigh about 7 oz. If yours is bigger than this, you will need to adjust the cooking time accordingly.
An optional ingredient is some butter to put on the cooked potato (salted or unsalted, depending on your own preferences). Some people also like to sprinkle it with cinnamon or even drizzle it with a little honey or maple syrup.
Instructions
How to cook a sweet potato in the microwave? It's so easy and fast! Simply pierce the skin and place the potato on a paper towel.
Then microwave it for 2-3 minutes per side, depending on its size. You will know it's ready when you can easily pierce the flesh with a fork.
As always when using the microwave, it's best to err on the side of not cooking it for long enough, then gradually adding more sessions. You can't save it if it's overcooked. But you can cook it for a bit longer if it's not fully cooked.
Once done to your liking, allow the potato to slightly cool, then cut it in half. The recipe card below provides detailed instructions.
Frequently asked questions
You don't have to. You can simply wash it well, then cook it with the skin on. Sweet potato skin is edible, so it's up to you if you want to remove it before eating or not. I like to leave it on.
For a medium potato, it takes about 5 minutes. I cook it for three minutes on the first side, then add 2 more minutes on the second side.
A bigger potato will take longer, so check for doneness by piercing the flesh with a fork. It should be tender.
The idea is to allow some of the steam created by cooking to escape, thus preventing the potato from exploding in the microwave.
Variations
After cutting the cooked potato open, for a sweet treat, you can sprinkle it with a pinch of ground cinnamon and drizzle it with melted butter and honey.
Alternatively, for a savory option, drizzle it with a little olive oil and sprinkle it with salt, pepper, garlic powder, and just a little smoked paprika and/or cumin.
Serving suggestions
I enjoy cooked sweet potato just as it is, warm and tender and flavorful. Sometimes I add a sprinkle of kosher salt. Obviously, you can add a pat of butter. My husband likes to sprinkle his with a little fine-grated parmesan cheese.
I know that many people like a sweet version. I haven't tried it myself, but you could try a pat of unsalted butter or coconut oil, a sprinkle of cinnamon, and perhaps a drizzle of honey or maple syrup.
If you'd like to try other savory seasonings, a few tasty options include cumin, smoked paprika, or a sprinkle of grated parmesan.
Serving suggestions
This is such a wonderfully versatile side dish. It goes with so many main courses. And since it's so easy to prepare, it frees you up to cook anything you like, even complex dishes.
I often serve it with baked chicken breast, as a side to reverse-seared steak, or with baked pork chops. It's also excellent with a couple of fried eggs for a tasty and filling meatless dinner.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. Sometimes I turn the leftovers into mashed sweet potatoes.
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Recipe Card
Microwave Sweet Potato
Video
Ingredients
- 1 medium sweet potato - 7 ounces
Optional ingredients:
- 1 tablespoon butter
- ¼ teaspoon Diamond Crystal Kosher Salt
Instructions
- Wash and dry the sweet potato. Don't peel it. Pierce it in a few places with a fork.
- Place the potato on a paper towel and microwave it on high for 3 minutes. Turn it to the other side and microwave for 2 more minutes or until fork-tender (see the Notes section below).
- Be careful when removing the sweet potato from the microwave - it will be hot. Allow it to rest for 2 minutes, then cut it in half.
- If desired, sprinkle the potato with kosher salt and top it with butter. Serve immediately.
Notes
- Larger potatoes will need more time in the microwave. Start with 3 minutes per side. The potato should be easily pierced with a fork. If its middle is still hard, flip it again and add an extra minute. Check again and add more time as needed.
- Microwave ovens vary. You will need to adjust the cooking time according to the results you get in your own kitchen. Start with the recommended time and add more as needed.
- Toppings such as butter and salt are optional and were not included in the nutrition info.
- I like to simply slice the cooked potato and enjoy its natural sweetness - I don't even sprinkle it with salt, as I find the saltiness detracts from its natural flavor.
- There's no need to peel the potato. Wash it well and microwave it with the skin on. Sweet potato skin is edible, so it's up to you if you want to remove it before eating. I like to leave it on.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
- This is not a low-carb recipe.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lilly says
Thank you for the recipe.
Vered DeLeeuw says
You're very welcome, Lilly! Glad you liked it.
Susan says
Delicious, and so easy!