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Roasted Okinawan sweet potato (purple sweet potato) is a quick, easy, antioxidant-loaded, sweet, nutty side dish perfect for any meal!
Roasted Okinawan sweet potato (aka Japanese sweet potato/purple sweet potato) is a simple, delicious, and nutritious side dish. Anyone will love the sweet and savory flavor of sweet potatoes and can easily add some color to their dinner plate. Even better, this Okinawan sweet potato recipe takes just minutes to prep and may even become your new favorite over sides like mashed or baked orange sweet potato.
Table of contents
What does Okinawan sweet potato taste like?
Although these purple potatoes are part of the sweet potato family, Okinawan sweet potatoes have a deep purple flesh and some differences in flavor to their vibrant orange family member. They’re known for their sweet and nutty flavor – often compared to chestnuts – but with subtle floral notes (lavender-esque), only a hint of earthiness, and a slightly creamier, denser, yet somewhat drier texture than orange sweet potatoes.
Roasting helps to bring out their natural sweetness. However, they’re also generally considered one of the milder sweet potato varieties and will taste delicious in sweet or savory dishes.
How to cook Okinawan sweet potato
For this simple purple sweet potato recipe, all you’ll need is the sweet potatoes (I used Okinawan sweet potatoes, but Stokes purple sweet potatoes will also work), a neutral cooking oil, salt, pepper, and a bit of fresh parsley to garnish.
Prepare the potato: First, preheat the oven to 350°F/180°C and wash the potatoes well. Then, peel and chop them into ½-inch slices/cubes.
Season them: Transfer the chopped potato to a baking tray lined with parchment paper, drizzle with oil, and season with salt and pepper. Then, toss them so they’re all thoroughly coated. Next, spread them in a single layer so there is no overlapping. Leaving space between is best, so they properly roast (rather than just steam).
Roast the potatoes: Roast them at 350°F/180°C for about 15-20 minutes (up to 30 for larger/thicker pieces – flipping halfway). They’re ready when they’re slightly crisp, golden brown on the edges, and knife/fork-tender in the middle.
Finally, remove them from the oven, cool for just a few minutes, then serve!
What to serve with
Roasted Okinawan sweet potatoes will taste delicious as part of any meal you’d usually serve sweet potato:
- Protein: Like grilled or roasted chicken, lamb, turkey, steak, salmon, tofu, etc.
- Roasted vegetables: Broccoli, Brussels sprouts, asparagus, green beans, cauliflower, zucchini, mushrooms, cabbage, cherry tomatoes, etc. The sky is the limit.
- Other veggies sides: Like sauteed spinach or kale or caramelized onions.
- Grains: Like quinoa, couscous, rice – or even a grain salad like a quinoa salad.
- In wraps: Like tacos or burritos (paired with black beans, grains, and all the fixings).
FAQs
Technically, no, as the peel is thin and edible (and loaded with extra nutrients) – though some people prefer the texture without.
Absolutely – purple sweet potatoes are loaded with antioxidants, vitamins (particularly vitamins A and C), minerals (like copper, potassium, manganese, etc.), and plenty of dietary fiber. They also contain little to no fat and about 150 calories per medium potato.
Just like orange sweet potatoes, along with being a significant source of beta-carotene (vitamin C), they’re an even better source of anthocyanin pigments, which are inflammation-reducing, immune-boosting antioxidants.
Absolutely. If you have any leftovers, leave them to cool and store them in an airtight container in the refrigerator for 3-4 days, or freeze them for longer-term storage.
To freeze, spread the potato across a tray and flash freeze until solid (to avoid sticking). Then, transfer them to a freezer-safe container or Ziplock and store them for up to 6 months. Leave them to thaw in the fridge overnight before enjoying cold or reheating.
More sweet potato recipes you’ll love
If you try this easy roasted Okinawan sweet potato recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Roasted Okinawan Sweet Potato
Ingredients
- 28 oz purple sweet potatoes
- 2 Tbsp olive oil or another neutral cooking oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- parsley to garnish
Instructions
- Preheat the oven to 350°F/180°C. Wash the potatoes well. Peel and chop them into ½-inch slices/cubes.Â
- Transfer the potato to a baking tray lined with parchment paper, drizzle with oil, and season with salt & pepper. Toss well so they're thoroughly coated.
- Spread them in a single layer so there is no overlapping. Even better, leave some space between them so they roast (rather than just steam).
- Bake them at 350°F/180°C for about 15-20 minutes. Bake for up to 30 minutes for larger pieces. They're ready when they’re slightly crisp, golden brown on the edges, and knife/fork-tender in the middle.
- Remove them from the oven, cool for just a few minutes, then serve!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying it now. Sounds like it will be good. I may add a little butter…because I do with everything!
Just FYI:
I would be hesitant to start peeling most stuff anyway, as doing that theoretically could introduce the externally located pesticide (or more worrisome, pathogens) into the meat of the produce. But this research indicates it’s not necessary – 1) organic farmers also use pesticides and 2) the residue is not in sufficient quantity to cause harm.
Thank you so much for your comment, Angela!
This is the first year that I have planted purple potatoes. I am about to try your recipe. Will keep you posted!
Thanks, Bonita! Hope you enjoy the recipe!
About to try this after harvesting fresh purple potatoes and rosemary. I’m excited!
Thank you for your comment, Gavin! I hope you gave the recipe a try 🙂
Delicious and oh so healthy….thank you
Thank you – I’m glad you enjoyed these roasted potatoes!