I have microwaved potatoes for years and they turned out well. Can
yams be cooked in a similar fashion without ending up with hard dry
lumps? How does one know when they are cooked enough...can you use a
probe? My Toshiba microwave oven is old...I believe about 648 watt and
does not have a rotating turntable.
==

On Aug 14, 11:48*am, Roy > wrote:
> I have microwaved potatoes for years and they turned out well. Can
> yams be cooked in a similar fashion without ending up with hard dry
> lumps? How does one know when they are cooked enough...can you use a
> probe? My Toshiba microwave oven is old...I believe about 648 watt and
> does not have a rotating turntable.
> ==

I've done it this way and they turn out pretty tasty.
http://www.ehow.com/how_2282734_microwave-yams.html

On Aug 14, 2:53*pm, Chemo the Clown > wrote:
> On Aug 14, 11:48*am, Roy > wrote:
>
> > I have microwaved potatoes for years and they turned out well. Can
> > yams be cooked in a similar fashion without ending up with hard dry
> > lumps? How does one know when they are cooked enough...can you use a
> > probe? My Toshiba microwave oven is old...I believe about 648 watt and
> > does not have a rotating turntable.
> > ==
>
> I've done it this way and they turn out pretty tasty.http://www.ehow.com/how_2282734_microwave-yams.html

==
Thanks...much obliged.
==

In article
>,
Roy > wrote:

> I have microwaved potatoes for years and they turned out well. Can
> yams be cooked in a similar fashion without ending up with hard dry
> lumps? How does one know when they are cooked enough...can you use a
> probe? My Toshiba microwave oven is old...I believe about 648 watt and
> does not have a rotating turntable.

As others have stated, they don't do well in a nuker.

I'm not sure of the reason, but I think it may be that sweet potatoes
need a long period of being hot, plus possibly some loss of water as
steam, for the sweetness to develop properly.

To some extent, the same is true (IMO) of white potatoes; edible if
nuked, but never as good as they can be if baked properly (and that
means *no aluminum foil*).

Isaac

On 8/15/2010 1:13 PM, Stu wrote:
> On Sat, 14 Aug 2010 20:27:16 -0700, > wrote:
>
>> In article
>> >,
>> > wrote:
>>
>>> I have microwaved potatoes for years and they turned out well. Can
>>> yams be cooked in a similar fashion without ending up with hard dry
>>> lumps? How does one know when they are cooked enough...can you use a
>>> probe? My Toshiba microwave oven is old...I believe about 648 watt and
>>> does not have a rotating turntable.
>>
>> As others have stated, they don't do well in a nuker.
>>
>> I'm not sure of the reason, but I think it may be that sweet potatoes
>> need a long period of being hot, plus possibly some loss of water as
>> steam, for the sweetness to develop properly.
>>
>> To some extent, the same is true (IMO) of white potatoes; edible if
>> nuked, but never as good as they can be if baked properly (and that
>> means *no aluminum foil*).
>>
>> Isaac
>
>
> Not true, we nuked jams all the time. Usually a half to 3/4 pound jam
> ( we usually do two). Two small slits on each, a dab of butter in each
> slit and nuke them on high for 8 or 9 minutes ( do nuking in a pyrex
> with the butter or it gets messy) , then let them sit for a minute or
> two. Cut the end pieces off, then a cut along the whole jam and the
> skin peels right off. We then mash them with alittle butter and serve.

I will bet you that if you compare a nuked sweet potato and a slow
roasted one you will noticed an incredible difference in the taste. The
roasted ones develop a much richer and sweeter taste.

In article >,
"l, not -l" > wrote:

> I microwave individual, small sweet potatoes (avg. 6 oz) regularly; washed,
> wrapped in damp paper towel, 5 minutes on high (800 watt MW). The result
> is quite good, though probably not quite as sweet as if done in oven for an
> hour where sugar conversion is more likely too happen. Since I am Type II
> diabetic and eat sweet potatoes due to there low glycemic response (and I
> like them), less sugar conversion in MW would be a desirable outcome for me.
> Regardless, they are quite tasty, especially when topped with cinnamon and
> butter.
>
> If I'm having them with a steak, I sometimes split them after microwaving
> and lay them on the grill, cut-side-down, to finish them off.

To me, white spuds (baked, fried, mashed, whatever) go with beef (what I
assume you mean by "steak"), while sweet potatoes are for pork. 'Course,
I grew up in the south...

Isaac

George replied to Chester:

>> Not true, we nuked jams all the time. Usually a half to 3/4 pound jam
>> ( we usually do two). Two small slits on each, a dab of butter in each
>> slit and nuke them on high for 8 or 9 minutes ( do nuking in a pyrex
>> with the butter or it gets messy) , then let them sit for a minute or
>> two. Cut the end pieces off, then a cut along the whole jam and the
>> skin peels right off. We then mash them with alittle butter and serve.
>
> I will bet you that if you compare a nuked sweet potato and a slow roasted
> one you will noticed an incredible difference in the taste. The roasted
> ones develop a much richer and sweeter taste.

Really? You're willing to bet on *Chester's* ability to taste the
difference? Or was this post intended for the larger audience?

Bob