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How to Cook Sweet Potatoes Quickly

A quick way to have cooked sweet potatoes is to prick them with a knife or fork several times, then pop them into the microwave.  Small sweet potatoes (5-inches long, 2-inches in diameter) take about 3 to 4 minutes to become soft in the microwave.  A bigger sweet potato (8-inches long, 2-inches in diameter) takes 6 to 8 minutes to become soft.  And it’s better to microwave two to three small sweet potatoes at one time than trying to cook one big one.  Trust me.

Sweet potatoes can be enjoyed seasoned different ways.  One of my buddies loves hers sprinkled with cumin.  I’ve come to crave mine with plenty of good unsalted butter, salt and pepper.  OH! And the other day, I added in a little cooked deer sausage.  THAT WAS AWESOME.

When I’ve missed lunch and need a sweet, healthy afternoon filler.  I’ll nuke a small sweet potato and sprinkle it with brown sugar, butter and salt naturally follow.

How do you like your sweet potato seasoned?



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  • gina

    I like mine just slathered in butter. Or with nothing!

    Candied are good or sweet potato casseroles, but my favorite, hands down is just baked and split open with a little butter.

    A feast!

    • http://www.simpledailyrecipes.com Jill

      Amen, Gina! I LOVE LOVE LOVE them straight up with a couple pats of good butter, and a pinch of salt.

      I’ve recently discover Chipotle chili powder and started sprinkling it over my sweet potato for lunch. IT’S AWESOME.
      I split the tator in half making one side spicy and the other side sweet.

      OH and I mixed cottage cheese with the sweeten side of the sweet potato and that tasted good, too. It didn’t look very appealing, but I sure enjoyed it. I can’t wait to eat it again for lunch tomorrow.

  • Tracey

    Rosemary is great!

    • http://www.simpledailyrecipes.com Jill

      I agree, Tracey!

  • Kitamu

    I’ve mixed baked sweet potato with baked butternut squash or even buttercup squash…I lightly mash them together on the dish with brown sugar and butter and a dash of cinnamon…a great way to slide in a little extra veggies on the kids…and the mom ;-}

    • http://www.simpledailyrecipes.com Jill

      That’s the way I eat them, too, Kitamu. I like them lightly seasoned with butter and I call it, “Lunch!”
      Another way I have discovered enjoying them is with cooked ground venison sausage as a topping. The spicy kick of the sausage with the sweet potato just ROCKS for me. I will eat it everyday until the sausage is all used up.

  • Dlovell

    I just found your website (trying to start using my husband’s mother’s pressure cooker and watched your video on how easy it is). I saw the recipe for Sweet potatoes and thought I’s share this. I recently started cooking my sweet potatoes in a crock pot (unpeeled). It takes about 3-4 hours, but they turn out great. I prepare just as I would for baking–scrubing the skins and just drop them in with about 1/4 cup (or less) of water and voila their done. I don’t care for the way they taste from the microwave and don’t use my oven in the summer because it heats the entire house up so this works great for us. Thanks for sharing your recipes and tips.

    • http://www.simpledailyrecipes.com Jill

      At first, I thought the idea of waiting so long to cook a sweet potato in the slow cooker didn’t make sense. But when you brought up that it doesn’t heat up the kitchen like the oven does, then I realized the value. Great thinking, Diovell!

  • Anna-Sophie

    I love mine with just a dollop of plain non-fat greek yogurt =]

  • Annette

    I like mine basic with just butter and a little dash of salt. Fast cooking them doesn’t let their flavor fully develop, though it’s ok in a pinch. I prefer baking several at 350 for a couple of hours, letting them cool to room temp, throw them in a zip loc bag and store in the fridge. Then I can pull one out thru the week whenever I want one, heat in the microwave and it has a richer, fuller flavor than when just nuked or otherwise cooked quickly – those natural sugars need some of that slow cooking for best flavor.
    Just discovered your site while looking for yeasty roll recipes – love it! Watched your roll video and plan to make them for Thanksgiving. Look and sound yummy and couldn’t ask for anything easier!

  • Annette

    I like mine basic with just butter and a little dash of salt. Fast cooking them doesn’t let their flavor fully develop, though it’s ok in a pinch. I prefer baking several at 350 for a couple of hours, letting them cool to room temp, throw them in a zip loc bag and store in the fridge. Then I can pull one out thru the week whenever I want one, heat in the microwave and it has a richer, fuller flavor than when just nuked or otherwise cooked quickly – those natural sugars need some of that slow cooking for best flavor.
    Just discovered your site while looking for yeasty roll recipes – love it! Watched your roll video and plan to make them for Thanksgiving. Look and sound yummy and couldn’t ask for anything easier!

  • Annette

    Oops! sorry for the double post