The microwave is seen as a poor substitute for the oven or air fryer when it comes to cooking potatoes, but that’s not the case with sweet potatoes.

Once it's scrubbed and dried, pierce the potato’s skin to prevent it from exploding in the microwave, as well as helping the skin to puff up and separate from the orange flesh.

Place the potato on a microwavable plate and microwave it on high for five minutes. If you're cooking multiple potatoes, add two extra minutes for each one.

Check to see if they're cooked by taking a fork or sharp knife and seeing if it slides easily to the center; if not, continue to cook in one-minute bursts before repeating.

The skin will not crisp in the same way it does in the oven. If you prefer the skin to be crisp rather than soft, place the microwaved potato under the broiler for a few minutes.