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from "The Well-Filled Microwave Cookbook" by Susanna Hoffman and Victoria Wise

Sweet potatoes are a more sugary version of their white-fleshed cousin. Yams, on the other hand, are tubers, like sweet potatoes, but related to the lily rather than the morning glory family. They are a native of Asia that long ago spread around the globe and became an important food across Africa and the Pacific Islands. We have come to intermingle the two, treat them the same way, indeed, confuse them, and what we find marketed, as yams are often sweet potatoes. No matter. The two fill the same culinary niche. They offer us a simple vegetable way to place starch upon our plates. Incomparable are sweet potatoes and yams roasted soft — and baking them meltingly soft is a must — slit open, and adorned with a mere fat pat of butter. For special occasions we often purposefully mix the two together and present our guests a platter of both sorts with their different colors and tastes.

Total Cooking Time: 14 to 15 minutes
Standing Time: 5 minutes
Serves 4

1 medium-large (about 1 1/4 pounds) sweet potato
1 medium-large (about 1 1/4 pounds) yam
4 tablespoons (1/2 stick) butter

Print Print recipe

1. Scrub the sweet potato and yam and place them, still wet, in the microwave. Cook, uncovered, on HIGH for 15 minutes, or until squeezable but not soft all the way through.
2. Turn the potatoes over and continue to microwave, uncovered, on HIGH for 2 minutes longer for the yam, 3 minutes longer for the sweet potato, until soft all the way through. Remove and let stand for 5 minutes.
3. Cut each in half, dot each half with butter, and serve.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Jewel Yams, Medium - $1.49/lb
  Jewel Yams, Medium - $1.49/lb
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
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