Microwaved Sweet Potatoes

Makes1 to 2 potatoes

1 to 2 (8-ounce) sweet potatoes

Olive oil

Kosher salt

Freshly ground black pepper

1. Use a clean sponge or vegetable brush to scrub one to two sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.

2. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.

3. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.

4. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.

5. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

6. If you'd like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.

7. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

Recipe notes: Cool the potatoes completely and refrigerate for up to four days. Reheat in the microwave or in the oven.

To prepare four potatoes, microwave for 12 minutes. Check the potatoes for doneness, and continue to microwave in 1-minute bursts as needed until the potatoes are cooked through.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)