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. In addition to this recipe, I love making microwave cauliflower, microwave spaghetti squash, and microwave broccoli.
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, you will need to adjust the cooking time accordingly.
Optional ingredients include butter and salt. For a sweet version, you can 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.
Once done to your liking, allow the potato to slightly cool, 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
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Recipe Tips
- As is always the case when using the microwave, it's best to err on the side of not cooking the potato for long enough, 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 photo below. The cook 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. Sweet potato skin is edible, so it's up to you if you want to remove it before eating or not. I leave it on.
For a medium potato, it takes about 5 minutes. I cook it for three minutes on the first side and then add 2 more minutes on the second side. A bigger potato will take longer, so check for doneness by piercing the flesh with a fork. It should be tender.
The idea is to allow some of the steam created by cooking to escape, thus preventing the potato from exploding in the microwave.
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. Sometimes, I turn the leftovers into mashed sweet potatoes.
Serving suggestions
Toppings
After cutting the cooked potato open, for a sweet treat, you can sprinkle it with a pinch of ground cinnamon and drizzle it with melted butter and honey. 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.
Having said that, sweet potato is delicious just as it is, with no toppings! I like 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 so many main courses, and since it's so easy to prepare, it frees you up to cook anything you like, even complex dishes. I often serve it with any of the following:
I add a simple vegetable side dish such as sauteed spinach, steamed broccoli, or cucumber vinegar salad for a perfectly rounded meal.
Recipe Card
Microwave Sweet Potato
Video
Ingredients
- 1 medium sweet potato - 7 ounces
Optional ingredients:
- 1 tablespoon butter
- ¼ teaspoon Diamond Crystal Kosher Salt
Instructions
- Wash and dry the sweet potato. Don't peel it. Pierce it in a few places with a fork.
- Place the potato on a paper towel and microwave it on high for 3 minutes. Turn it to the other side and microwave for 2 more minutes or until fork-tender (see the Notes section below).
- Be careful when removing the sweet potato from the microwave - it will be hot. Allow it to rest for 2 minutes, then cut it in half.
- If desired, sprinkle the potato with kosher salt and top it with butter. Serve immediately.
Notes
- 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Arlene Rogers says
Is it ok to put a little cooking spray?
Vered DeLeeuw says
Hi Arlene,
Sure, after it's done.
Therese says
Thanks for this easy recipe. Most sweet potato recipes are too sweet and complicated.
Vered DeLeeuw says
You're very welcome, Therese! Glad you liked it.
Big D says
I like to top my cooked sweet potato with real butter and brown sugar. I never would of thought of trying maple syrup on it but now I am going to right after leaving this comment! Thanks.
Vered DeLeeuw says
You're welcome! Hope you like it.
Carol J says
So I’m Assuming these are not keto friendly
Vered DeLeeuw says
Hi Carol,
That's correct. The recipe card Notes section clarifies "This is not a low-carb recipe."
Most of my recipes are keto or low-carb, but some are not.
Donna M says
So easy and quick thank you
Vered DeLeeuw says
You're very welcome, Donna!
Corina says
Yum
RJ Murray says
For a medium potatoe, the 3 & 2 minuite times were perfect. But when you cut it in half, cut it length wise! Some butter & drizzle with honey and a pinch of salt makes it wonderful!! Thanks for the recipe!
Vered DeLeeuw says
You're very welcome! Glad you liked it.
Jami Williamson says
So simple, I always avoided sweet potatoes because I thought they were too hard to cook. I put in microwave and push potatoes button. In a few minutes I have a wonderful side dish or lunch. When done i just cut in half and sprinkle avocado oil and garlic salt. It was delicious, my only regret is that i didn’t see your post sooner. A new staple in my diet. Can’t wait to try some of your other recipes
Vered DeLeeuw says
Glad you liked it, Jami! Thanks for the comment.
Desiree says
I love sweet potatoes either with butter and cinnamon as a side dish or mixed into a burrito bowl or beef stew. Thank you for the recipe to get myself fed more quickly (though the potatoes at my local store are quite large and take a bit longer) I look forward to exploring more of your recipes.
Vered DeLeeuw says
I'm so glad you found this recipe helpful, Desiree! Thank you for taking the time to write a comment.
Don Johnson says
I do a lot of cooking & never cooked a sweet potato in the microwave.
sweet potatoes are my favorite.
today is the first time for this.
Thank you for a simple recipe.
Vered DeLeeuw says
You're very welcome, Don! Glad you liked it.
Sophie says
Made it the 1st time in the microwave..how quick..juicy and tender...perfection on the inside.
I love eating it, cut into 2 with some cinnamon scattered over the flesh...mmmmmm!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Sophie! Thanks for the feedback.