Steamed Sweet Potatoes

Sweet potatoes are a nutritional powerhouse, chock full of vitamins A and C, fiber and potassium to name just a few. Steaming helps preserve more of these nutrients and doesn't require any added fat or other ingredients. Plus, it's much faster than baking. Besides serving them with toppings, steamed sweet potatoes are a great staple to have on hand for adding to salads and soups or enjoying as a quick and simple side dish.
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  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 2 servings
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2 medium sweet potatoes (about 1/2 pound each), scrubbed (see Cook's Note)

Toppings, such as hot honey and chopped pecans; salted butter and chili powder; creme fraiche, chives, salt and pepper; herbed butter; salted butter and brown sugar; salsa and sharp Cheddar; toasted pepitas, cilantro, salt and pepper, optional


Special equipment:
a steamer basket or colander
  1. Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.

Cook’s Note

Make sure to use whole potatoes of similar size to ensure the same cooking time. If preferred, the potatoes can be peeled and cut into large pieces before steaming to reduce the cooking time, depending on the size of the pieces. Test for doneness the same as if cooking whole potatoes.