Microwaved Yams / Sweet Potatoes
Baking yams/sweet potatoes in the oven USED to be my go-to method for cooking these spuds. Using the microwave, I can cook the yams in a fraction of the time and there’s no risk of me burning down the house. Win win!
Wash and dry the yams/sweet potatoes and stab them all over with a sharp paring knife.
Arrange the yams/sweet potatoes in a circle in a Pyrex or microwave safe dish.
Cover the yams/sweet potatoes with a damp paper towel and nuke on high for 5 minutes. Then, rotate the yams and nuke for another 5 minutes. Continue this process until the yams are soft to touch.
Once the yams/sweet potatoes are finished, let them cool to room temperature then peel them and stick them in the fridge in the same dish to eat for later!
The different types of sweet potatoes/yams cook at various times – the yellow and orange ones are wetter and cook in about 10 minutes whereas the drier purple ones can take up to 20 minutes.
Don’t be lazy and zap the spuds for a total of 10-20 minutes right off the bat – you’ll end up with unevenly cooked sweet potatoes. Break up the cooking time in 5 minutes intervals x2 and then shorter intervals (e.g. 1-2 minutes) as the spuds soften.
Calories: 112kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Fiber: 4g | Sugar: 5g