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- A bunch of sweet potatoes and/or yams
- Wash and dry similarly-sized sweet potatoes/yam. Score (lightly stab!) them all over with a sharp paring knife and arrange them in a circle in a Pyrex dish.
- Cover the yams with a damp paper towel and nuke them on high for 5 minutes. Then, rotate the yams and nuke them for another 5 minutes. Keep checking and nuking the yams until they are soft to the touch. Don’t be lazy and zap the spuds for a total of 10-20 minutes right off the bat – you’ll end up with unevenly cooked sweet potatoes. Break up the cooking time in 5 minutes intervals x2 and then shorter intervals (e.g. 1-2 minutes) as the spuds soften.
- Cool to room temperature, peel and eat or store in the refrigerator in an airtight container.
(Note: Orange and yellow yams are normally done after a total of 10 minutes. Purple yams can take up to 20 minutes; for longer cooking times, I rewet the paper towel halfway through the cooking process.)
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