How to pierce yams and sweet potatoes for quick microwave cooking?

[Anonymous]

We cook a sweet potato or yam (depending on availability) every day for our little ones. I've finally discovered that I can cook them in the microwave by piercing a few times with a skewer and then briefly scrubbing and putting on high for 6-8 mins (depending on size) turning once. I'm not using a microwave cover or anything right now, just putting it on a plate.

Sometimes it looks nice and caramelized and sometimes it's a bit too hard (raw) and sometimes a bit too overdone. I figured the variation is related to the wrong timing because I'm still figuring it out.

2 questions:

* Are we supposed to pierce all the way through, or just break the skin? And why is that the best approach? Right now I'm piercing all the way through because it seems like that's the way to get the hot air all the way through for an even cook, but it occurred to me that I'm not actually steaming it (or at least not adding water) so maybe that's a bad approach since I guess a microwave doesn't work like an oven.

* What tool do you use for the piercing? I was using a meat thermometer but I broke it when it got stuck inside the sweet potato. So now I'm using a kebab skewer and it really hurts my hands every day and I'm dreading it. It also seems a bit dangerous because I have to push pretty hard to get it through and sometimes don't have complete control over where it goes. And I've already bent two of them. What do other people use?

Thanks for any suggestions!

[Anonymous]

I just use a fork, pierce lightly all over (def not all the way through), wrap in a paper towel and microwave for about 5 minutes.

Older sweet potatoes will sometimes be dried out in the middle.

[Anonymous]

PS - just google microwaving sweet potatoes, there are tons of short articles on this.

[Anonymous]

Anonymous wrote:I just use a fork, pierce lightly all over (def not all the way through), wrap in a paper towel and microwave for about 5 minutes.

Older sweet potatoes will sometimes be dried out in the middle.

Do you mean you wrap it in a wet paper towel?

And you've never found that the inside will be raw if you don't pierce through the middle? I'm trying to figure out why the inside is a bit raw for me sometimes. The edges will sometimes be shriveled so it seems unlikely that I didn't leave it long enough, but maybe that's it. Do your outsides look a bit shriveled when it's cooked?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just use a fork, pierce lightly all over (def not all the way through), wrap in a paper towel and microwave for about 5 minutes.

Older sweet potatoes will sometimes be dried out in the middle.

Do you mean you wrap it in a wet paper towel?

And you've never found that the inside will be raw if you don't pierce through the middle? I'm trying to figure out why the inside is a bit raw for me sometimes. The edges will sometimes be shriveled so it seems unlikely that I didn't leave it long enough, but maybe that's it. Do your outsides look a bit shriveled when it's cooked?

Not a wet towel. If it's raw then cook it for another minute or two a minute at a time. Sweet potatoes can be pretty different sizes so you have to adjust the time. Yes the skin can shrivel but who cares if you aren't eating it. I either split them and eat the flesh, or scoop out and mach the flesh.

My college age son has mastered sweet potatoes so they really aren't difficult.

[Anonymous]

Anonymous wrote:PS - just google microwaving sweet potatoes, there are tons of short articles on this.

Yep, the first google link is what I read originally. http://www.ncsweetpotatoes.com/how-to-cook-sweet-potatoes/microwave-sweet-potatoes/

It just says piece 5-6 times, microwave on high 5-8 mins and turn halfway through. Not much else.

Okay, a few google hit down has your method: http://www.melaniecooks.com/recipe-how-to-cook-sweet-potatoes-in-a-microwave/5038/

But is the sweet potato wet when you wrap it in the dry paper towel, or should it be dry?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I just use a fork, pierce lightly all over (def not all the way through), wrap in a paper towel and microwave for about 5 minutes.

Older sweet potatoes will sometimes be dried out in the middle.

Do you mean you wrap it in a wet paper towel?

And you've never found that the inside will be raw if you don't pierce through the middle? I'm trying to figure out why the inside is a bit raw for me sometimes. The edges will sometimes be shriveled so it seems unlikely that I didn't leave it long enough, but maybe that's it. Do your outsides look a bit shriveled when it's cooked?

Not a wet towel. If it's raw then cook it for another minute or two a minute at a time. Sweet potatoes can be pretty different sizes so you have to adjust the time. Yes the skin can shrivel but who cares if you aren't eating it. I either split them and eat the flesh, or scoop out and mach the flesh.

My college age son has mastered sweet potatoes so they really aren't difficult.

Okay, thanks! Will try the fork and paper towel method. Seems like after I figure out it's raw, it doesn't cook properly after that. So I'm trying to get a method worked out so I don't need to open it to check.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I just use a fork, pierce lightly all over (def not all the way through), wrap in a paper towel and microwave for about 5 minutes.

Older sweet potatoes will sometimes be dried out in the middle.

Do you mean you wrap it in a wet paper towel?

And you've never found that the inside will be raw if you don't pierce through the middle? I'm trying to figure out why the inside is a bit raw for me sometimes. The edges will sometimes be shriveled so it seems unlikely that I didn't leave it long enough, but maybe that's it. Do your outsides look a bit shriveled when it's cooked?

Not a wet towel. If it's raw then cook it for another minute or two a minute at a time. Sweet potatoes can be pretty different sizes so you have to adjust the time. Yes the skin can shrivel but who cares if you aren't eating it. I either split them and eat the flesh, or scoop out and mach the flesh.

My college age son has mastered sweet potatoes so they really aren't difficult.

Okay, thanks! Will try the fork and paper towel method. Seems like after I figure out it's raw, it doesn't cook properly after that. So I'm trying to get a method worked out so I don't need to open it to check.

You don't open it, you just poke the fork into it. Or a small sharp knife. If it's soft in the middle it's done. Seriously just like you would if you were cooking them in the oven or boiling them.

[Anonymous]

I’ve bought the ones wrapped in plastic and they always come out perfectly. I will try these methods to save money and plastic!

[Anonymous]

You pierce them so they don't explode. If you don't, the water inside can turn to steam, and if the skin is unbroken there is nowhere for the water to escape.

[Anonymous]

Pierce with a fork maybe 8-10 places. Test with a sharp knife.

[Anonymous]

The replies are interesting. Just checking, when you're roasting potatoes in the real oven, you do piece those all the way through, right? Not just with a fork on the outside?

[Anonymous]

Anonymous wrote:The replies are interesting. Just checking, when you're roasting potatoes in the real oven, you do piece those all the way through, right? Not just with a fork on the outside?

No, just pierce with a fork on the outside.

[Anonymous]

I do a sp in the microwave for my kids every day, too. Pierce the skin all over with a fork, wrap with a wet or dry paper towel, heat on 80% power for 6-8 minutes. I sometimes turn it and sometimes forget. Generally, a squeeze will tell you if it’s cooked enough.

[Anonymous]

This thread beats the cake. Who knew this could be so difficult? If it isn't done, nuke it longer.