Best Way to Cook a Sweet Potato
This method of cooking sweet potato results in a texture that is sooo creamy and delicious with a crispy skin and no goopy mess of liquid and sugar. When you let the potato cool, it is incredibly easy to peel, making it wonderful for food prep!
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
Ingredients
- Aluminum foil
- Rimmed baking sheet
- Oven safe cooling rack that fits inside the baking sheet
- Sweet potatoes with their skins intact, however many you need to prepare
Instructions
- Place the raw sweet potato in the microwave and cook on high for 10 minutes.
- While the potato is cooking, line a baking sheet with aluminum foil to capture any of the liquids and sugars that can drip out while baking.
- Place an oven safe cooling rack on top of the foil covered baking sheet.
- Preheat the oven to 400 degrees F
- When the sweet potato is done in the microwave, place it on top of the foil covered baking sheet on the cooling rack. This allows air to circulate around the entire potato.
- Bake the potato at 400 degrees F for 1 hour. The potato is done when internal temperature is between 205-215 degrees F.
- If eating as a baked potato, serve immediately.
- If using for other purposes, I suggest letting the potato cool before peeling off skin. This makes the process easier.
Notes
How do you store the cooked potato? You can store in the fridge in the skin or peeled. They usually keep in the fridge for about 5-7 days. You can also freeze the cooked potato. If freezing, peel the skin first. They keep in the fridge about 3 months.
Can you cook multiple potatoes at once? Yep, I often cook 2 potatoes to have as food prep for the week. The only limiting factor is space in your microwave/oven.
Does this method work for all types of sweet potatoes? I have only used this method with sweet potatoes that are most common in US supermarkets – those with a reddish brown skin and orange flesh. I have not tried this method with purple or white sweet potatoes. If you do, let me know how it goes!