Sweet potatoes are a typical Thanksgiving staple- often served sweet with butter and brown sugar, in a pie, or savory with butter. Rich in vitamin A, C, and E, many parrots relish this nutritious treat when served warm. Even small birds like finches and canaries can easily pick away at them when mashed.
If you don’t have the hour or two to bake these, don’t worry! They don’t have to be time-intensive:
1. Thoroughly scrub and rinse the outer skin. Using a fork, poke the outside of the sweet potato 4-5 times.
2. Choose a microwave-safe container with a lid that can fit the whole sweet potato. Put the sweet potato in the container and fill it with 1/2″ layer of water.
3. Place this in the microwave and rest the lid on top to keep in the steam. Microwave for about 3 minutes.
4. Using tongs or other utensil, roll the sweet potato over 180′. Replace the lid and microwave for an additional 2 minutes.
Caution, the water and sweet potato will be very hot! Remove from the microwave and take it out of the container to let cool. You can check for done-ness by inserting a sharp knife, which should go in smoothly. When able to be handled, the skin can easily be peeled away and discarded.
Chop into bite-size chunks to serve, or try offering it mashed!