This easy microwave sweet potato recipe is a quick way to enjoy a healthy snack or side dish in just 6 minutes. Rubbed with olive oil and salt, the results are a perfectly tender interior with a crispy skin.
I love sweet potatoes, but I don't always have time to bake them, especially when I just want one. Cooking one in the microwave gives me nearly the same result, without much effort.
How to Microwave a Sweet Potato in 3 Steps
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Scrub and Pierce: Wash and dry the sweet potato thoroughly. Pierce it 5 to 6 times all over with a fork to release steam.
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Microwave: Place sweet potato on top of a paper towel inside the microwave. Cook on HIGH for 3 minutes, carefully flip the potato over, and cook for another 3 minutes.
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Check and Rest: Test for doneness by inserting a fork into the center. If tender, let it rest for 2 minutes before slicing open.
If you're not in a rush and want extra-crispy skin, check out my classic oven-baked sweet potato recipe. We use the same oven-baked method for Russet and Yukon gold potatoes!
Why Microwave a Sweet Potato
There are several reason we love the capability of cooking a sweet potato in the microwave:
- It's fast and easy! If I decide I want a "baked" sweet potato, I know I can whip one up in less than 10 minutes.
- Sweet potatoes are packed with nutrients, and make the perfect healthy snack or lunch option.
- I can leave the oven off. No need to warm my kitchen or wait for the oven to preheat!
Ingredients
There really isn't an ingredient list for sweet potatoes in the microwave, except the sweet potato, itself. I like to rub a little olive oil on the skin with a sprinkle of salt, but it's not absolutely necessary.
Step-by-Step Instructions
- To microwave a sweet potato, start by washing and drying it, then pierce it with a fork.
- Microwave for 3 minutes, flip it, and heat 3 more minutes.
- If the potato is not yet fork tender after 6 minutes, cook an additional 1 minute, flipping sides, until it's done.
- A medium sized potato should be done in 6 minutes. Larger potatoes will take a little longer.
- Let set 2 minutes before cutting into the potato.
Essential Tips for the Best Texture
- Microwaving the sweet potato with olive oil and salt can only achieve a partial crispy shell. To get a truly crispy skin after microwaving, rub with olive oil and salt, then pop it into a 425°F oven or air fryer for 3–5 minutes.
Favorite Toppings and Flavor Ideas
You can top your microwave-cooked sweet potato with the same toppings as an oven-baked sweet potato. Common toppings are butter, cinnamon, and brown sugar. Or you can try more interesting ideas like Greek yogurt and honey, black beans and avocado, or top with chili. I sometimes enjoy just the natural sweetness of the potato with no toppings.
Frequently Asked Questions (FAQ)
Q: Why do you need to poke holes in a sweet potato before microwaving?
A: Piercing the skin releases steam pressure during cooking. Unpierced potatoes trap steam and can explode in the microwave.
Q: Can you microwave two sweet potatoes at a time?
A: Yes. Place them side-by-side with 1 inch of space between them and increase the total cooking time by about 3 to 4 minutes.
Q: Is it safe to eat the skin of a microwaved sweet potato?
A: Yes, sweet potato skins are completely edible and packed with fiber and nutrients. Just scrub the exterior clean before cooking.
Serving Suggestions
Sweet potatoes are wonderful as a side dish to round out a main dish, but our favorite way to serve sweet potatoes is by mashing the interior for sweet potato casserole. You can also try turning it into an easy dinner with Southwestern stuffed sweet potatoes. Or, use the mashed sweet potatoes as a binding to veggie burgers.
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Photos by Lindsay Evers Photography.
Recipe Card
How to Microwave a Sweet Potato
Ingredients
- 1 medium sweet potato
- olive oil and salt optional
Instructions
- Wash and dry the sweet potato, the pierce with a fork.
- OPTIONAL: *Rub the skin with olive oil, sprinkle with salt.
- Place sweet potato on a paper towel in the microwave. Cook on high for 3 minutes. Carefully flip and heat another 3 minutes. If potato is fork tender, let rest 2 minutes before slicing open. If not yet tender, continue to flip and cook in 1 minute increments until done.**
Notes
- *I like to eat the skin of the sweet potato, which is why I rub with olive oil and salt for a crispy, tasty exterior. If you only eat the interior, you may skip this step.
- **Cooking times may be longer for larger potatoes, or shorter for smaller potatoes.
- Nutrition information is an estimate only, and does not include oil and salt.
Patrick says
I had one bad sweet potato experience as a kid and swore them off ever since, but as we try to eat better, they keep coming back up as an option. So, I figured, why not give them a try. And with this recipe we can make and eat them this century! Plus, they’re delicious. Sometimes, Ill even eat them as my dessert. Thank you Nikki!
Pete Bargas says
Easy. Fast. Delicious! Great way to get fiber!
Mary Smiley says
I've made these twice, and my family loved them both times!