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

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

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[quote=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![/quote]

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