Quick and easy sweet potatoes in the microwave using olive oil, salt, pepper, and butter. A cozy, no-fuss favorite ready in minutes.
You ever stare into your fridge at 6 p.m. like it personally betrayed you? Because same. I remember standing there, half-hungry, half-annoyed, zero plan. My kid was already asking what was for dinner (rude), and I had this weird sense of guilt that I should cook something, but absolutely zero interest in doing anything that involved an oven or more than five ingredients.
And then I saw them—two humble sweet potatoes, kind of wrinkly, definitely judging me from the corner of the counter.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I did what anyone on the edge of a “don’t-make-me-adult” meltdown would do: I googled how to cook sweet potatoes in the microwave. And friends… it changed the game. Ten minutes later, I was sitting on the couch, barefoot, eating the fluffiest, butter-melted sweet potato straight from the skin like it owed me money.
That day, those sweet potatoes didn’t just feed me. They understood me.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sweet Potatoes in the Microwave Recipe?
Listen, we’ve all been conditioned to think good food takes time. That if you don’t roast your sweet potatoes at 400°F for an hour while sipping kombucha and wearing linen, you’re somehow doing it wrong.
But I’m here to tell you—sweet potatoes in the microwave are not the lazy option. They’re the smart one.
They’re quick, but they taste like you tried. They’re soft and sweet and somehow feel a little like a hug, especially with a pat of butter melting into that steamy orange center. Plus, you can dress them up like you’re on Chopped, or keep it real with just salt and a fork.
It’s a low-stakes, high-reward move. And honestly? Sometimes that’s exactly what you need.
Ingredient Notes:
This is what I love most. It’s pantry cooking at its best—no weird ingredients, no fancy tools, just stuff you already have:
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2 sweet potatoes: Medium is good. Wash ’em well. I mean, these things grew in dirt.
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Olive oil: Just enough to rub in. Not necessary per se, but it adds a nice touch.
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Salt + pepper: Look, even if you’re going sweet with your toppings, a little salt goes a long way.
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Butter: Not technically mandatory, but… come on.
No measuring cups. No judgment. You could be wearing pajamas right now and still nail this.
How To Make Sweet Potatoes in the Microwave?
Step 1: Wash and dry.
Give the potatoes a good scrub. You want them clean because yes, the skin is totally edible. And delicious. Like the crust of a pie but vaguely healthy.
Step 2: Stab it.
With a fork. Not out of rage (though go off, if you need to). Four to five pokes will let steam escape so you don’t end up with a sweet potato crime scene in your microwave.
Step 3: Olive oil + seasoning.
Rub a tiny bit of oil on the skin. Sprinkle salt and pepper. This part makes it feel like you know what you’re doing, even if you’re winging it like a champion.
Step 4: Microwave.
Pop it on a plate. Microwave for 5 minutes. Flip it over, poke again if you want to feel involved, then cook in 1-minute bursts until it feels soft. Like “poke it with a fork and it sighs” soft.
Step 5: Dress it up.
Slice it open. Add butter. Or cinnamon. Or a spoonful of Greek yogurt and a drizzle of hot honey. Or leftover chili. Or… nothing. Eat it standing over the sink and feel oddly empowered.
Want To Save This Recipe?
Storage Options:
Fridge it: Wrap it up and stash it for 3–4 days. Reheat it in the microwave and relive the glory. Or mash it up and put it on toast with goat cheese if you’re feeling suspiciously fancy.
Freeze it? Technically yes. But honestly, the texture gets a little weird and you’re better off just microwaving a fresh one. It’s not like it takes long.
Variations and Substitutions:
Because even comfort food deserves a remix:
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The Sweet Tooth: Butter, brown sugar, cinnamon, and pecans. Feels like pie, but your jeans still button.
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Savory AF: Sour cream, chives, shredded cheddar. Add bacon and tell your inner child you’re proud of her.
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Meal prep win: Chop it up and toss into a grain bowl with kale, tahini, and whatever’s dying in your fridge.
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Vegan version: Skip the butter. Drizzle tahini or mash in avocado with garlic. Add chickpeas if you want it to feel like brunch in Brooklyn.
What to Serve with Sweet Potatoes in the Microwave?
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Leftover rotisserie chicken: Boom. Dinner.
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Eggs: Add a fried egg and hot sauce and pretend you’re at a bougie café.
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Salads: Toss it cold onto arugula with lemon and shaved parm. You’re welcome.
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Absolutely nothing: No really, it is the whole meal sometimes. And that’s okay.
Frequently Asked Questions:
Can I cook more than one at a time?
Yep! Just add a few minutes and rotate ‘em. They’ll be fine.
Do I have to use oil?
No. But it helps the skin not shrivel up and die, which is nice.
Can I skip poking it?
Only if you enjoy loud pops and microwave cleanup.
I don’t know who needs to hear this, but you’re allowed to eat sweet potatoes for dinner and call it a win. You’re allowed to microwave them and not feel guilty. And if you eat one plain, with butter, over the sink while scrolling memes in your slippers?
You are absolutely crushing it.
Now go microwave that sweet potato. And let me know: are you a cinnamon sugar fan, or do you load it with cheese and call it a day? I’ve done both. No shame.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potatoes in the Microwave
Ingredients
- 2 medium sweet potatoes thoroughly washed
- 1 teaspoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter optional, for garnish
Instructions
Preparation:
- Begin by rinsing the sweet potatoes under cold water, scrubbing gently to remove any dirt. Pat them completely dry using a clean kitchen towel or paper towels.
Piercing the Skin:
- Using the tines of a fork, carefully puncture each sweet potato 4 to 5 times on all sides. This will allow steam to escape during cooking and prevent the potatoes from bursting in the microwave.
Seasoning:
- Drizzle olive oil over each sweet potato and rub it gently into the skin to ensure even coating. Season with salt and pepper according to taste.
Microwaving:
- Place the sweet potatoes on a microwave-safe plate. Microwave on high power for 5 minutes. After the initial cooking, test for tenderness by inserting a fork into the thickest part of the potato.
Additional Cooking Time:
- If needed, continue to microwave the sweet potatoes in 1-minute intervals until they are fork-tender throughout. Cooking time may vary depending on the size of the potatoes and the wattage of the microwave, generally totaling 7–10 minutes.
Serving:
- Once fully cooked, carefully slice each potato open lengthwise. Fluff the interior with a fork and top with butter or preferred garnishes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
