Learn how long to boil sweet potatoes to achieve the perfect tender texture. This quick and easy method makes mashed sweet potatoes, casseroles, pies, and other holiday side dishes.
There’s more than one way to cook a sweet potato! Other methods include roasted sweet potatoes, baked sweet potatoes, and grilled sweet potatoes.
Recipe Science
- Boil moist, orange-fleshed varieties like Garnet or Beauregard. They hold their shape well in vigorous hot water movement.
- Cut sweet potatoes into 1-inch chunks. Avoid pieces smaller than ½ inch to prevent them from becoming mushy and watery.
- Add sweet potato cubes to lukewarm water instead of boiling water. This ensures even cooking and preserves their shape.
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Why It Works
Sweet potatoes are a staple for the holidays. The bright orange flesh, creamy texture, and natural sweetness make it a versatile ingredient for savory side dishes and desserts. Boiling is a quick and easy method to use to tenderize the flesh.
The key to effective and even cooking is cutting the potato into similar-sized cubes. A plunge in simmering water until fork tender yields delicious pieces. They will hold their shape if you want to serve them as a simple side dish seasoned with butter, salt, pepper, or fresh herbs. Alternatively, drain to use the cooked spuds in a delicious recipe.
Ingredients You’ll Need
- Potatoes: I prefer boiling the moist, orange-fleshed varieties, like Garnet or Beauregard, which are the most popular and common. They hold their shape well in the hot water.
- Water: The liquid is brought to boiling, and the potato pieces are quickly cooked for 10 to 20 minutes, depending on their size.
- Salt: I like to add a small amount of salt to season the potatoes. It enhances the sweet flavor without tasting briny
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This boiled sweet potato recipe is simple to switch up! Try these tasty options:
- Sweet Potatoes Swaps: The market has different types of sweet potatoes. You can use any kind you like! In addition to orange varieties, white and purple varieties are tasty options with a sweet but flakey texture.
- Liquid: Instead of water, flavor the cooking liquid with vegetable or chicken stock or broth.
- Seasoning: Boil the sweet potatoes with cinnamon sticks, cloves, thyme, rosemary, peppercorns, or bay leaf for an aromatic addition.
How to Boil Sweet Potatoes
Step 1: Prepare Sweet Potatoes
Scrub and wash the skin to remove dirt and debris from harvesting. Peel the sweet potatoes with a vegetable peeler to give them the smoothest and creamiest texture when cooked.
Use a sharp chef’s knife to trim the root ends, then cut them into similar-sized chunks, about 1-inch pieces. You can change the cut size based on how you plan to use the cooked sweet potatoes.
Pro Tip: However, don’t make them smaller than 1/2-inch; they will become mushy, not hold their shape well, and get too watery in texture. Two pounds of sweet potato will yield about 5 cups of cooked pieces.
Experimentation Encouraged: If you prefer to keep the nutritious skin on, go for it! It’s nice to have some contrast in texture. The cook time will not be significantly impacted.
Step 2: Boil
Use a large pot or Dutch oven to prevent boiling over. Add cubed sweet potatoes and cover with cool to lukewarm water by about 1 inch. Avoid hot water. Stir in salt and bring to a boil over medium-high heat.
How Long to Boil Sweet Potatoes
The cooking time of sweet potatoes depends on the size of the pieces. However, keep a close watch for doneness. They’re ready when the pieces are fork-tender but not mushy and falling apart. Use this as a general cooking guide:
- 3/4-inch pieces: About 7 to 12 minutes
- 1-inch pieces: About 12 to 17 minutes
- 2-inch pieces: About 20 to 25 minutes
- Whole sweet potatoes: About 30 to 45 minutes, longer for larger sizes
Step 3: Drain
Once the sweet potatoes are fork-tender, carefully drain them in a colander. This step is crucial to remove excess water and ensure the potatoes maintain their texture and flavor.
Step 4: To Serve
After draining, the boiled sweet potatoes can be used in your favorite recipes or seasoned as a delicious side dish.
Frequently Asked Questions
Cutting the potatoes into even-sized pieces will cook them much faster than leaving them whole. One-inch pieces take about 15 minutes, whereas whole potatoes take at least double the time or longer if large. When boiling whole potatoes, pierce the skin several times to help the water diffuse into the flesh.
You’d think that you should bring the water to a boil, but it’s best to add the sweet potato cubes to a pot of cool to lukewarm water first. This ensures that the flesh cooks evenly while preserving its shape. You don’t want rapidly boiling water to turn the spuds into mush! If added directly to boiling water, the outside will cook faster, giving an uneven texture.
Boiling sweet potatoes with the skin adds extra fiber to the vegetable. If left whole, it will take longer to cook. Diced potatoes don’t have a significant time difference compared to peeled. Peeled potatoes will have a smooth texture.
The sucrose in the flesh will only carmelize above 320ºF (160ºC) for a sweeter taste. The boiling water never reaches above 212ºF (100ºC). Therefore the taste is less sweet.
More Sweet Potato Recipes
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How to Boil Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes
- 8 cups water
- ¼ teaspoon kosher salt, or sea salt
Instructions
- Prepare Sweet Potatoes – Scrub and wash the potatoes, then towel dry. Use a vegetable peeler to peel off the skin. Alternatively, leave the skin on. Trim the root ends and cut the potatoes into about 1-inch pieces.
- Boil – Add the potatoes and water to a large pot or Dutch oven. Add the salt, and stir to dissolve. Bring the pot to a boil over high heat. Adjust the heat as needed to ensure the water does not boil over. Cook until the potatoes are fork-tender but not mushy, about 12 to 17 minutes.
- Drain – Carefully drain the potatoes in a colander.
- To Serve – Use immediately while hot as a side dish with desired seasonings. Alternatively, use it as an ingredient in recipes.
Recipe Video
Notes
- Recipe Yield: About 5 cups
- Serving Size: ½ cup
- Cook Times by Size: 3/4-inch pieces – About 7 to 12 minutes. 1-inch pieces – About 12 to 17 minutes. 2-inch pieces – About 20 to 25 minutes. Whole Potato – About 30 to 45 minutes, longer for larger sizes. Pierce several times before boiling.
- Storing: Cool and store in an airtight container for up to 5 days. Freeze in a resealable plastic bag for up to 12 months.
- Reheating: Cover and cook in the microwave on the high setting in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Judy Caywood says
I never knew that about cooking sweet potatoes. I learn so much from you Jessica. Happy Friday and thank you for the joy each day when I get your latest recipe e-mail.
Judy