Sweet potatoes are a favorite of mine with their vibrant, creamy, naturally sweet interiors. Whether mashed, roasted, fried, or steamed; whether they hold a starring role as a main dish or add a little something special to a recipe, sweet potatoes are a superstar veggie.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 medium sweet potato, about 10 ounces
●1/2 teaspoon olive or canola oil, optional
●1/4 teaspoon kosher salt, optional
Method
1.Prepare the sweet potato:
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.Wrap the sweet potato:
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.Microwave:
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.Crisp the skin (optional):
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.