Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium tubers). To test doneness, hold a paper towel and squeeze the wrapped tuber; if the sweet potato “gives” when squeezed, it’s done. (Apr. 2020)
Cooking Adventures 