Microwave sweet potato is the perfect side dish! It's easy, quick, and delicious. You can serve it plain or add butter and seasonings.
"Baking" a sweet potato in the microwave is easy and quick. You can make several, keep the leftovers in the fridge, and briefly reheat them as needed. Microwaving is not always the best cooking method, but for cooking vegetables, it's often just as good as other methods.
Ingredients
You'll need one ingredient to make this super-easy recipe: a medium sweet potato. It should weigh about 7 ounces. If yours is bigger, adjust the cooking time accordingly.
Optional ingredients include butter and salt. For a sweet version, sprinkle the potato with cinnamon and drizzle it with honey or maple syrup.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Pierce the potato's skin and place it on a paper towel.
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.
When done to your liking, let the potato cool slightly, then cut it in half, top with your desired toppings, and serve.
Thanks for this easy recipe. Most sweet potato recipes are too sweet and complicated.
Therese
Read more comments
Thanks for this easy recipe. Most sweet potato recipes are too sweet and complicated.Recipe Tips
- As is always true when using the microwave, it's best to err on the side of undercooking the potato, and 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.
- You can cook two potatoes at the same time, as shown in the photos below. The cooking time will depend on their size and on your microwave. The ones shown below were large, 12 ounces each. They came out perfectly tender after 4 minutes on the first side and 3 minutes on the second.
Recipe FAQs
You don't have to. You can simply wash it well and cook it with the skin on. The skin is edible, so it's up to you whether to remove it before eating. I leave it on.
Yes. Russets will give you the fluffiest texture, while Yukon Gold potatoes will be creamier. The image below shows a perfectly cooked 12-ounce Russet potato I microwaved for 3 minutes per side in a 1200-watt microwave.
The idea is to allow some of the steam created by cooking to escape, thus preventing the potato from exploding in the microwave.
Yes. Microwaving cooks the potato quickly but leaves the skin soft. If you prefer crispy skin, microwave the sweet potato until tender, then coat the skin with a thin layer of oil and transfer it to a 425°F oven for 5-10 minutes or a 400°F air fryer for about 5 minutes. The high heat dries the skin and helps it crisp up, giving it a texture closer to an oven-baked sweet potato.
Serving suggestions
Toppings
For a sweet treat, after cutting the cooked potato open, you can sprinkle it with a pinch of ground cinnamon, drizzle it with melted butter and honey, and top it with chopped nuts, as shown below.
For a savory option, drizzle it with extra-virgin olive oil and lightly sprinkle it with salt, pepper, garlic powder, smoked paprika, and cumin. It's also good drizzled with salted butter and sprinkled with grated Parmesan.
But my favorite way to eat it is to simply slice it, as shown in the photo below, and enjoy its natural sweetness. I don't even sprinkle it with salt, as I find the saltiness detracts from its natural flavor.
Main Courses
This is such a wonderfully versatile side dish. It pairs well with many main courses, and since it's easy to prepare, it frees you up to cook anything you like, even complex dishes.
Need an example? The photo below shows a recent delicious dinner plate featuring bacon wrapped chicken breast, sweet potato, and roasted frozen broccoli. The chicken is coated in a sweet-and-savory glaze that works well with the natural sweetness of the potato.
Storing and Using the Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. The photo below shows the glass container I typically use. Reheat them, covered, in the microwave at 50% power.
Sometimes, I turn the leftovers into mashed sweet potatoes. I also like to serve them for breakfast with avocado and fried eggs, as shown in the image below.
Recipe Card
Microwave Sweet Potato
Video
Ingredients
- 1 medium sweet potato - 7 ounces
Optional ingredients:
- ¼ teaspoon Diamond Crystal Kosher Salt
- 1 tablespoon butter
Instructions
- Wash and dry the sweet potato. Don't peel it. Pierce it in a few places with a fork.1 medium sweet potato
- Place the potato on a paper towel and microwave it on high for 3 minutes. Turn it over and microwave for 2 more minutes or until fork-tender (see the Notes section below).
- Be careful when removing the potato from the microwave - it will be hot. Allow it to rest for 2 minutes, then cut it in half.
- If desired, sprinkle it with kosher salt and top it with butter. Serve immediately.¼ teaspoon Diamond Crystal Kosher Salt, 1 tablespoon butter
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- 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.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power.
- This is not a low-carb recipe.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Susan says
Delicious just as it is, such an easy snack, thank you!
Vered DeLeeuw says
You're very welcome, Susan! I'm so glad you enjoyed it. Thanks for the review!
Anna says
It was great - will definitely make again.
Vered DeLeeuw says
Glad you liked it, Anna! Thank you very much for the review.
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!
Roxanne Nice says
I just found out I love sweet potatoes savory. I'm loving how easy it is to add them into my diet.
Vered DeLeeuw says
Wonderful, Roxanne! I'm so glad you enjoyed this recipe. Thank you very much for the review.