All Simple Vegetable Recipes

Boil, Bake and Microwave Sweet Potatoes

Boiled Sweet Potatoes


Sweet potatoes can be boiled, whole, in the skins or can be peeled and cut up before boiling, although they will be much easier to peel once cooked. Place the potatoes in a large saucepan of boiling water deep enough to cover them completely. Simmer over medium heat until tender, 10 to 20 minutes for cut up potatoes, 20 to 40 minutes for whole, unpeeled potatoes, depending upon the size and variety of potato. The moist, deep orange-fleshed potato frequently takes longer to cook than the drier varieties. Drain the potatoes well, cook slightly, and then peel if desired.



Baked Sweet Potatoes

Plain, baked sweet potatoes are delicious with just a little butter, salt, and pepper. Potatoes to be used in recipes calling for precooking can also be baked rather than boiled. Baking makes candied sweet potatoes especially food as none of the flavor has been leached out during the boiling process.
Prick the washed, dried sweet potatoes several times with a fork. Place them directly on the rack in a preheated 375F oven. Bake for 45 to 60 minutes, depending on the type and size of the potato. They are done when a sharp knife or fork can be easily inserted to the middle. Remove from the oven and let stand about 5 minutes. Serve while still very hot.


Peeled sweet potatoes can be baked or roasted whole around a loin of pork, or other thick cut of meat. Peel the potatoes, brush them with butter or a mild vegetable oil, preferably peanut, and place in the pan with the roast when there is about 1 hour of cooking time left. Turn the potatoes from time to time until they are tender when pierced with a fork and nicely browned all over. Serve alongside the meat.


Microwaved Sweet Potatoes

While sweet potatoes can be cooked in the microwave, I find it is not really a time saver unless you decide at the last minute that you want one baked tuber. And I prefer the texture and taste of conventionally baked potatoes.

Wash and prick the potatoes but do not dry them. Wrap them individually in paper towels, using the butcher wrap; Lay the potato across one corner of the towel. Fold the edges over and roll up into a neat bundle. Lay the bundles on the turntable of the microwave. If you are cooking 3 or more, lay them in a circle, end to end. Microwave on high, 5 to 7 minutes for one, 10 to 12 minutes for two, up to 15 to 20 minutes for four. If the microwave does not have a turntable turn the potatoes over about halfway through the cooking time. Remove the potatoes from the oven and let stand 5 minutes before unwrapping and serving.

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