If you’ve never tried Baked Purple Sweet Potatoes, you’re in for a treat. They’re one of those little kitchen joys that feel special without asking much from you at all. Just wash, poke, oil, and bake—and you get the fluffiest, most gorgeous potatoes with that rich purple color that always makes me smile when I cut one open.
I love serving these as a simple side dish for dinner or turning them into a meal all on their own with creative toppings. They’re perfect for those nights when I want something filling, colorful, and healthy without too much effort.
Why I Love Baked Purple Sweet Potatoes
Honestly, these are one of my go-to sides all year long.
I love how low-maintenance they are. You can pop them in the oven and forget about them while you focus on the rest of dinner—or just take a well-earned break. They’re so dependable, which is what I need after a long day.
They’re naturally a little sweet, earthy, and starchy, which means they pair with so many flavors. I often just split them open and add butter, salt, and pepper for a quick lunch. Other times, I go all-out with toppings like herby yogurt sauce, roasted veggies, or even leftover chili.
And let’s be honest—the color alone makes any dinner plate look ten times more fun.
A Few Notes on Purple Sweet Potato Varieties
I’m always excited when I see these in the grocery store, and I like to pick up a few different kinds when I can find them.
- Stokes Purple®: Deep purple skin and flesh, with a starchy texture and mildly sweet flavor. I love how vibrant these look when baked—they’re show-stoppers at dinner parties.
- Okinawan (Hawaiian or Japanese Purple Sweet Potatoes): Beige skin with purple flesh inside. Super starchy and subtly sweet. They’re really popular in Hawaii and Japan.
You can use any variety for this recipe. They all bake up beautifully, with those signature jewel-toned interiors.
How I Bake Purple Sweet Potatoes
I’ve tried all kinds of methods over the years, but this is my foolproof approach for getting that fluffy, creamy interior with crispy skin.
Step 1 – Wash and Dry
I always start by giving them a good scrub under running water. Dirt loves to hide in the little creases. Once they’re clean, I pat them dry with a kitchen towel.
Step 2 – Poke Holes
Grab a fork and prick them all over. This helps steam escape so they don’t burst in the oven. It’s such a simple step but makes a big difference.
Step 3 – Rub with Oil
I drizzle a bit of extra-virgin olive oil over each potato and rub it in with my hands. This gives the skin that irresistible crispiness. For easy cleanup, I usually line my baking tray with foil.
Step 4 – Bake Until Tender
I bake them at around 400°F (200°C) for at least 40 minutes, sometimes up to an hour depending on size. I check doneness by sticking a fork into the thickest part—if it slides in easily, they’re done.
When they’re finished, I let them cool for a couple of minutes before splitting them open and adding salt, pepper, and butter. It’s as simple and satisfying as it gets.
My Favorite Topping Ideas
One of the reasons I love these so much is how versatile they are. Here are a few ways I’ve served them over the years:
- Classic Butter and Chives: Sometimes you just want simple. A good knob of butter, flaky salt, cracked pepper, and fresh chives is perfection.
- Sour Cream and Chives: The cool tang of sour cream is so good with the natural sweetness of the potatoes.
- Baked Beans: A cozy, filling option that always feels like comfort food. Great for a vegan dinner.
- Cheese: Cheddar or parmesan melted over the top under the broiler for a couple of minutes. So gooey and good.
- Coleslaw: A scoop of creamy, crunchy slaw on top balances the warmth of the baked potato beautifully.
- Hearty Salads: I love topping them with chickpea salad for a filling vegan meal, or coronation chicken salad for a British-style twist.
Honestly, I see them as a blank canvas. I use whatever I have in the fridge.
Tips for Baking Success
- Size Matters: Bigger potatoes will take longer to bake, so I try to pick ones that are roughly the same size for even cooking.
- Check Doneness: Always test with a fork in the thickest part. No one wants an undercooked center.
- Microwave Hack: In a hurry? I’ll microwave them for about 5 minutes to soften them up, then finish them in the oven for another 20-25 minutes. It saves time and still gives you crispy skin.
- Crispy Skins: Don’t skip the olive oil rub. That’s what gives you that satisfying snap when you bite in.
Storing and Reheating
I usually make extra because they reheat so well.
- Store leftover whole or halved potatoes in an airtight container in the fridge. They’ll keep for 3–5 days.
- To reheat, I use the microwave in short bursts or pop them back in the oven until they’re warmed through.
They’re a lifesaver for meal prep. I’ll reheat one for lunch and top it with whatever I’m feeling that day.
Why I Keep Coming Back to These
Purple sweet potatoes aren’t just pretty—they’re hearty, healthy, and so easy to work with. I love that they feel a bit special without asking for much effort.
They’re great for feeding a crowd (everyone loves customizing their own toppings), but just as satisfying for a solo lunch.
If you’ve got a few in the pantry, give this easy baking method a try. I think you’ll fall for them the same way I did. And if you come up with your own favorite topping combo, let me know—I’m always looking for new ideas to try!
Baked Purple Sweet Potatoes
If you're looking for an easy, cozy side or even a light meal, these baked purple sweet potatoes are a fantastic choice.
Ingredients
- 4 purple sweet potatoes
- butter, optional
- chives, optional
- 1 tablespoon extra-virgin olive oil
- sea salt and pepper
Instructions
- Set your oven to 220°C/425°F and cover a baking tray with foil. Give the sweet potatoes a good wash and gentle scrub to remove any dirt, then dry them off with a kitchen towel.
- Use a fork to poke a few holes in each one so the steam can escape while baking. Lightly coat the potatoes with extra-virgin olive oil and arrange them on the prepared tray.
- Bake for about 40 to 50 minutes, or until they're nice and tender when you test them with a fork.
- Once they're done, let them rest for a bit before seasoning with salt and pepper. Finish them with a bit of butter and chopped chives or your favorite toppings.
Notes
- Store leftover baked sweet potatoes in a shallow container in the fridge, where they'll keep for 3 to 5 days. To reheat, warm them in the microwave in short bursts or pop them back in the oven until hot all the way through.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 158Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 138mgCarbohydrates 24gFiber 4gSugar 7gProtein 2g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
