These Roasted Purple Sweet Potatoes are the kind of side dish that steals the show. The edges turn irresistibly crisp while the centers stay tender and creamy, and that deep violet color makes every plate feel special. Simple, nourishing, and weeknight easy.
Why You’ll Love This Roasted Purple Sweet Potatoes
- Vibrant and delicious: naturally sweet, earthy, and stunning on the table.
- Crispy outside, creamy inside with just a little oil and high heat.
- Meal-prep friendly and kid approved.
- Endlessly versatile: savory, spicy, or a touch sweet.
- Uses pantry spices and one sheet pan for easy cleanup.
Roasted Purple Sweet Potatoes Ingredients & Substitutions
- 2 lb purple sweet potatoes, scrubbed and dried (about 900 g) – Stokes Purple or Okinawan work great.
- 2 tbsp avocado or olive oil – use ghee for extra richness.
- 3/4 tsp fine sea salt – adjust to taste.
- 1/2 tsp black pepper.
- 1 tsp garlic powder – or 2 grated cloves.
- 1 tsp smoked paprika – or chili powder for a gentle kick.
- Optional finishing: squeeze of lime, chopped cilantro, flaky salt, or a drizzle of tahini or maple.
Simple swaps:
- No purple sweet potatoes? Use orange or white sweet potatoes.
- Oil-free? Toss with 1 tbsp aquafaba, then lightly mist with oil for crispness.
- Low-sodium? Cut salt in half and add a bright squeeze of citrus at the end.
- Spice it differently: cumin and coriander, za’atar, or cinnamon with a dash of cayenne.
Step-by-Step Instructions to Make Roasted Purple Sweet Potatoes
Preheat and Prep the Pan
Place a large sheet pan on the center rack and preheat the oven to 425°F. A hot pan jump-starts crisp edges. Line with parchment after heating if you prefer easier cleanup.
Cut the Potatoes Evenly
Slice into 3/4 inch cubes or 1/2 inch thick wedges. Consistent size means even cooking. Keep the skins on for color, nutrients, and texture.
Season Thoroughly
In a large bowl, toss potatoes with oil, salt, pepper, garlic powder, and smoked paprika until every surface is glossy. Purple varieties are a bit drier, so thorough coating helps them caramelize.
Arrange for Maximum Crispness
Spread in a single layer on the hot pan with space between pieces. Crowding leads to steaming, not roasting. Use 2 pans if needed.
Roast and Flip
Roast 28 to 35 minutes, flipping once around 18 minutes. They are done when edges are browned and centers are fork tender. Convection can shave off a few minutes.
Finish and Serve
Taste for salt. Finish with lime, cilantro, and flaky salt or drizzle tahini or maple if you like a sweet-savory vibe. Serve hot.
Tips for Success
- Preheat the pan so the first contact is a sizzle, not a steam.
- Cut evenly for even roasting and reliable timing.
- Do not overcrowd the pan. Space equals crisp.
- Pat dry after washing. Water inhibits browning.
- For extra crunch, dust with 1 tsp cornstarch before roasting.
Variations of Roasted Purple Sweet Potatoes
- Miso Maple: 1 tbsp white miso + 1 tbsp maple + 1 tsp rice vinegar. Toss in the last 5 minutes.
- Chili Lime: 1 tsp chili powder + lime zest before roasting, juice after.
- Herb Garlic: Minced rosemary and thyme with garlic, finish with parmesan.
- Gochujang Glaze: 1 tbsp gochujang + 1 tsp soy or tamari + 1 tsp honey, brush on at the end.
- Cinnamon Cayenne: Warm spice with a tiny kick, great with yogurt or tahini.
Serving Suggestions: What to Pair with Roasted Purple Sweet Potatoes
- Protein plates: roasted chicken, grilled salmon, baked tofu, or black beans.
- Bowl builder: quinoa, garlicky greens, avocado, and a lemon tahini drizzle.
- Salad topper: arugula, feta, toasted pepitas, and a balsamic vinaigrette.
- Brunch side: with eggs, sautéed spinach, and hot sauce.
- Sauces that sing: chimichurri, yogurt herb sauce, or miso butter.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze on a tray, then transfer to a bag for up to 2 months. Texture softens slightly but flavor stays great.
- Reheat: Oven 425°F for 8 to 10 minutes, air fryer 375°F for 5 to 7 minutes, or skillet over medium with a little oil. Microwave 1 to 2 minutes for quick reheating, then crisp in a pan if desired.
Memories Made Around the Table
I still remember setting down a platter of these jewel-toned potatoes at a Sunday dinner and watching everyone reach in at once. Simple food with beautiful color has a way of making the ordinary feel festive.
FAQs
What kind of purple sweet potatoes should I buy? Stokes Purple are common in the U.S. and roast up dense and nutty. Okinawan are slightly sweeter with beige skin and purple flesh. Both work in this recipe.
Do I have to peel them? No. The skin roasts up tender and adds texture and nutrients. Just scrub well and dry before cutting.
Can I make these in an air fryer? Yes. Air fry at 380°F for 14 to 18 minutes, shaking halfway. Do not overfill the basket.
Why are mine not getting crisp? The pan is likely crowded or not hot enough. Use two pans, dry the potatoes well, and roast at 425°F with enough oil to lightly coat.
Can I cut them in advance? Yes. Cut up to 24 hours ahead and store in cold water, then dry thoroughly before roasting.
Final Thoughts
Roasted Purple Sweet Potatoes are a vibrant, reliable side that tastes as good as it looks. With a hot pan, even cuts, and room to roast, you will get caramelized edges and tender centers every time. Enjoy them simply seasoned or dressed up with your favorite sauce.
Roasted Purple Sweet Potatoes with Crispy Edges
Equipment
- 1 Sheet pan preheated
- 1 Parchment Paper (optional)
- 1 Large bowl
- 1 Spatula
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Roasted Purple Sweet Potatoes
- 2 lb purple sweet potatoes scrubbed and dried; Stokes Purple or Okinawan
- 2 tbsp avocado or olive oil or ghee for extra richness
- 0.75 tsp fine sea salt
- 0.5 tsp black pepper
- 1 tsp garlic powder or 2 grated cloves
- 1 tsp smoked paprika or chili powder for a gentle kick
- lime squeeze to finish (optional)
- cilantro chopped, to finish (optional)
- flaky salt to finish (optional)
- tahini drizzle to finish (optional)
- maple syrup drizzle to finish (optional)
Instructions
- Place a large sheet pan on the center rack and preheat the oven to 425°F. A hot pan jump-starts crisp edges. Line with parchment after heating if you prefer easier cleanup.
- Slice into 3/4 inch cubes or 1/2 inch thick wedges. Keep the skins on for color, nutrients, and texture. Consistent size means even cooking.
- In a large bowl, toss potatoes with oil, salt, pepper, garlic powder, and smoked paprika until every surface is coated and glossy.
- Spread in a single layer on the hot pan with space between pieces. Avoid crowding. Use two pans if needed.
- Roast 28 to 35 minutes, flipping once around 18 minutes. They are done when edges are browned and centers are fork tender. Convection may reduce time slightly.
- Taste for salt. Finish with lime, cilantro, and flaky salt, or drizzle tahini or maple for a sweet-savory vibe. Serve hot.