Everyone knows that steamed purple sweet potatoes make a great and sweet snack. Here, in this recipe, I will show you how to prepare steamed purple sweet potatoes using a rice cooker. Quick, easy and fuss-free, this is also for sweet potato junkies out there.
Let me know how it goes should you give this recipe a try. Enjoy!
Cooking time: 15 to 20 mins tops. Serves 1 to 2.
Step 1: Give the sweet potatoes a good scrub with a stiffish brush or pad to remove all grit especially from the small crevices. Top and tail them.
Step 2: Place a trivet into the rice cooker pot and add tap water to just half a cm under the edge of the trivet. You want to keep the water lower than the food so as not to boil them. You want just the steam to cook these fellas.
Step 3: Ensure the sweet potatoes sit squarely on the trivet so as to prevent any falling into the water when the steam gets going and stuff gets agitated especially if the sweet potatoes come in smaller sizes.
Step 4: Cover the pot, switch on the cooker and let it cook.
Now, as you can see, if you have a rice cooker like mine, simple but where you get to see how the cooking’s going, there is no knob for me to adjust the power or heat. This fella is configured to turn off automatically only when there is no more water in the pot.
Check water level
Obviously, I can’t have my pot dry out because when I use it to steam stuff like this (or potatoes, radish, pumpkin, squash), I have to come back after 10 minutes to check the water level and the done-ness of the sweet potatoes especially if they are smaller in size which means they cook faster.
So, let them steam but have a check later and do be careful you don’t get hit by the steam when you lift the cover.
Check for done-ness
Insert a fork into the thickest part of the sweet potatoes and if it goes right through without resistance then you know it’s cooked. You want it softer? Then cook it a wee bit more but check the water level first.
Add some hot water to the bottom if necessary. Adding tap water is okay, too, but that just means the temperature has to come up again before steam happens. That stretches your cooking time but it’s no big deal. It’s worth the wait.
And that’s it. Remove to a plate when done. Now you have a choice. Let them cool and fridge which can last you days. You can add it to soups or other dishes as you see fit.
But why wait, right? Yums!
Two days later and finishing the last batch for breakfast.