My ✨Favorite✨Way to cook Sweet potatoes🍠:
In the microwave.
Seriously.
Don’t even bother washing the skins. Just poke one a couple of times with a fork, to create steam vent holes, put it on a paper plate, and zap it on high until it chugs like a choo-choo train in kids’ media, and whistles like a tea kettle (in the 700-Watt microwave at my house, that’s about 13 minutes for a medium-sized rhizome).
Let it cool.
When it’s cool enough to handle, you can peel the skin away like a banana, because with all that water steamed away, the fleshy bit inside the skin has shrunk.
Earlier this week, I got four sweet potatoes with my groceries, and zapped all four ahead of time (one at a time, ‘cause the oven is small), and put them in the refrigerator, so I could just quickly reheat one as a snack for a minute or two.
I like the texture of the potatoes better this way than when my aide roasts them in the traditional way in the oven -- I think it’s cause the flesh ends up being drier and less watery/mushy.
