Baked sweet potato

Sweet potatoes are one of the best “starch” foods you can eat. Have them every day if you want, the Pacific Island Kitavan peoples practically live on them and they are some of the healthiest people in the world.

Get small sweet potatoes. They can be cooked in a shorter time.

Microwave baking is perfect for any kind of potatoes.


1 medium sweet potato per person


Leave skins on sweet potatoes. Wash and put them in a glass, microwave-safe baking dish. Add a quarter cup of water and cover the baking dish.

Cook on high, flipping the potato/potatoes about half way through the cooking time. Let sit for a couple of minutes after cooking is done to let the heat spread through the potato. Microwave heating is uneven because it is based on activating the water in the item being cooked, and the water content is never uniform in a potato. The resting time lets the heat even out.

Approximate cooking times are 4 minutes for one, 6 minutes for two, 8 minutes for three. Cooking times can vary based on the power of the microwave oven as well as on the size of the potatoes. Large sweet potatoes can take two or three times as long to cook.

Pressure cooker alternative

The pressure cooker makes perfect “baked” sweet potatoes. In an electronic pressure cooker, place a steamer basket inside the pot and add 1 cup water. Wash sweet potatoes (up to 4 medium-sized potatoes) and place them inside the steamer basket. Cover the pot and cook at high pressure for 12 minutes for one potato (add a minute for each additional potato). The steamer basket I use is the OXO Stainless Steel Steamer.

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