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Thinking about boiling sweet potatoes? Here’s how to boil sweet potatoes, serving ideas, and when it’s best to choose this cooking technique.
Thinking about boiling sweet potatoes? Roasting sweet potatoes might be the most popular way to cook them, but boiling is the fastest!
This technique is much faster than roasting, and it’s great for when you’re including them in a filling or topping in another recipe. Here’s what you need to know about how and when to use this cooking method!
When to Choose Boiling
Most people think of roasting sweet potatoes when they cook this vegetable. But the fastest way to cook sweet potatoes is to boil them. Here are some pros and cons of this method:
- Boiling sweet potatoes is great when you want to make a filling for enchiladas or tacos, or a topping for pizza, without firing up your oven. It’s also great for mashed sweet potatoes or as a quick side dish.
- The potatoes come out perfectly tender and moist. For the best flavor, season with a little olive oil or butter, salt, and pepper.
- Boiling does not caramelize like roasting, and the flavor is not as sweet. You won’t get those lovely browned edges like you do with roasted potatoes, but they still taste great!
How to Boil Sweet Potatoes
How long do you boil sweet potatoes? Place diced potatoes in water, then bring to a boil and cook 7 to 12 minutes until fork-tender. The exact timing depends on the size of the pieces. Here’s how to boil sweet potatoes:
- Dice the sweet potatoes into 3/4-inch chunks. Peeling is optional; leave the skin on for added nutrients. Make sure to cut off any dark or black spots.
- Add to a pot and cover with 1 inch of water. Bring the water to a boil.
- Boil 7 to 12 minutes until fork-tender. The exact timing will depend on the size of the pieces and the age of the sweet potatoes.
- Drain, then use in recipes as desired.
Make It a Side Dish
You can use this boiled sweet potato recipe as a template for a fast and easy side dish. One tip: make sure to season with a cooking fat like butter or olive oil to bring richness, since the potatoes are not cooked with oil.
- Toss the potatoes with butter or olive oil and kosher salt. You’ll need to add back some of the inherent richness of roasting or sautéing. Then season with enough salt and pepper to make the flavors sing.
- Add other add-ins like spices and fresh herbs. Toss with cumin, garlic powder, and a little chili powder for a zingy seasoning blend. Or add chopped fresh chives or thyme for an herby punch.
Ways to Use Them
Boiling sweet potatoes is a great way to prepare fillings or toppings! Here are a few ways you could use them:
- Enchiladas: Try them in the filling of Sweet Potato Enchiladas.
- Mashed: Opt for Mashed Sweet Potatoes (blending sweet potatoes with Yukon gold helps create a firmer texture).
- Tacos: Make Sweet Potato Tacos even faster by boiling the potatoes.
- Calzones: Make a sweet potato black bean filling for Easy Calzones.
- Pizza: Use them atop a pizza, like Sweet Potato Brie Pizza.
How are you planning to use your sweet potatoes? Let me know in the comments below!
Storage Info
These potatoes last for 3 to 5 days refrigerated. You’ll want to reheat them before using them again to bring back that deliciously moist texture.
How to Boil Sweet Potatoes
Thinking about boiling sweet potatoes? Let’s do it! Here’s how to boil sweet potatoes and when it’s the right cooking technique.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: Potatoes
- Diet: Vegan
Ingredients
- 1 1/2 pounds sweet potatoes
- ½ tablespoon olive oil or butter
- ¼ teaspoon kosher salt
Instructions
- Dice the sweet potatoes into roughly 3/4-inch cubes. You can either peel or leave the skin on: just make sure to cut off any black spots.
- Place the sweet potatoes in a pot and cover with 1 inch of lukewarm water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Then drain.
- Use in recipes as desired (see Sweet Potato Enchiladas or Mashed Sweet Potatoes), or for a side dish season with ½ tablespoon olive oil or butter and ¼ teaspoon kosher salt. Taste and add additional seasoning to taste. Refrigerate leftovers for 3 to 5 days.
Today I’m boiling my sweet potatoes whole with the skins on. I have a precious dog who is up in years and I will mash them up for her to help settle her tummy. She loves them. Then I will keep a little out to make a dessert with butter and brown sugar crumbles sprinkled on top to go with our baked chicken dinner.
Our favorite holiday recipe is sweet potato casserole and I sprinkle the top brown sugar and butter crumbles, with chopped pecans on top.
Some members of my family serve themselves as a vegetable and dessert. Thank you for your delicious recipe ideas.
It worked
This recipe is pretty good as is, its basically what I do for the mashed I make for special dinners. My version follows the recipe, but I mix in sour cream (about 3/4 cup) and chopped green onion (two bunches or to taste) my family loves it.
Let us know if you have any questions!