How to Cook Sweet Potatoes (6 Easy Ways)
Learn how to cook perfectly tender sweet potatoes using six easy methods. Whether you prefer the oven, air fryer, microwave, Instant Pot, slow cooker, or stovetop, there’s an option for every kitchen and schedule.
Servings: 4 Servings
Calories: 194kcal
Ingredients
- 4 medium sweet potatoes (approximately 2 lb / 900 g total)
Instructions
Oven Method
- Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper or foil.
- Wash and scrub the sweet potatoes, then pat them dry. Pierce each potato several times with a fork. Or, using a sharp knife, cut a slit in the middle.
- Arrange the sweet potatoes on the prepared baking sheet, leaving some space between them.
- Bake for 45-60 minutes, depending on their size, until a fork slides easily into the thickest part.
Slow Cooker Method
- Wash and scrub the sweet potatoes, then place them in the slow cooker. There is no need to dry, peel them or add water.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, depending on their size.
- Check that the sweet potatoes are completely tender before removing them.
Air Fryer Method
- Preheat the air fryer to 400°F/200°C, if needed.
- Wash and scrub the sweet potatoes, pat them dry, and pierce them several times with a fork. Or, using a sharp knife, cut a slit in the middle.
- Arrange them in the air fryer basket in a single layer, leaving space for air to circulate.
- Air fry for 30-45 minutes, turning halfway through if needed, until completely tender.
Instant Pot Method
- Pour 1 cup (240 ml) of water into a 6-quart Instant Pot and place the trivet inside.
- Wash and scrub the sweet potatoes, then arrange them on the trivet.
- Secure the lid and set the valve to sealing. Pressure cook on high for 15–30 minutes, depending on the size of the sweet potatoes.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Check for tenderness before serving.
Boiling Method
- Wash and peel the sweet potatoes, then cut them into evenly sized 1-inch (2.5 cm) cubes.
- Place the cubes in a large pot and add enough cold water to cover them by about 1 inch (2.5 cm).
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 12–20 minutes, or until fork-tender.
- Drain well and use as desired.
Microwave Method
- Wash and scrub the sweet potatoes, then pierce them several times with a fork. Or, using a sharp knife, cut a slit in the middle.
- Place one medium sweet potato on a microwave safe plate.
- Microwave on high for 5 minutes, turning halfway through.
- Continue cooking in 1 minute increments until fork tender, about 5-12 minutes total, depending on size and microwave wattage. Repeat with remaining potatoes or cook multiple potatoes in batches, adjusting the time as needed.
Notes
- Cooking times: Times are estimates for medium sweet potatoes. Larger potatoes will take longer, while smaller ones may cook faster.
- Choosing sweet potatoes: Look for firm sweet potatoes with smooth skin and no soft spots. Choose similar sized potatoes for even cooking.
- How to check for doneness: Insert a fork or the tip of a knife into the thickest part. It should slide in easily without resistance.
- For the best flavor: Oven-roasting is my favorite method because it brings out the natural sweetness of the potatoes.
- For mashed sweet potatoes: Boiling works well, but make sure to drain the potatoes thoroughly to avoid watery mashed potatoes.
- Storage: Refrigerate cooked sweet potatoes in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze cooked sweet potato flesh or mash in freezer-safe containers for up to 3 months for best quality.
Nutrition
Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
