How to Boil Sweet Potatoes
Yield: 10 servings
Calories: 78kcal
Perfectly boiled sweet potatoes that are fork tender every time. Great for making mashed sweet potatoes, casseroles, pies, and other holiday side dishes.
Ingredients
- 2 pounds (908 g) sweet potatoes
- 8 cups (1.9 L) water
- ¼ teaspoon (1 g) 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.
Notes
- Recipe Yield: About 5 cups
- Serving Size: 1/2 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
Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 117mg | Potassium: 306mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12870IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Recipe Link
Recipe Video