Microwave Sweet Potato

My microwave sweet potato recipe is hands-off and guarantees light and fluffy sweet potatoes every time. Ready in 5 minutes, it’s a fast and healthy side dish! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 5

Total Time 5

Servings servings

Calories 194kcal

Author Arman Liew

Ingredients

2 sweet potatoes I used medium-sized ones

Instructions

Scrub the sweet potato under running water to remove any dirt. Pat it dry with a paper towel.
Using a fork, poke holes all over the sweet potato.
Place the sweet potato on a microwave-safe plate and microwave on high for 5 minutes, depending on the size of the sweet potato. Start checking at the 4 1/2-minute mark. The sweet potato is done when it is tender and can be easily pierced with a fork.
Let the potato rest for several minutes, before slicing in half and adding butter or any toppings of choice.

Video

Notes

TO STORE: Leftovers can be stored in an airtight container in the refrigerator for 3 -4 days.

TO FREEZE: Place cooked and cooled sweet potatoes in a freezer-safe container and freeze for up to three months.

TO REHEAT: Microwave leftovers in 30-second increments until warm or heat them in a preheated oven or air fryer.

Flavor variations

Mexican. Fill with taco meat, black beans, salsa, sliced avocado, and sour cream.
Sweet. Drizzle with honey and sprinkle with cinnamon sugar.
Maple. Top with butter, maple syrup, and a pinch of salt.
Peanut butter. Drizzle with peanut butter (or almond butter).

Nutrition