Baked purple sweet potatoes make a great side dish or meal- Learn how to bake perfectly fluffy sweet potatoes with this foolproof recipe!
Baked purple sweet potatoes are the perfect, healthy side dish any time of the year.
Just like classic sweet potatoes, purple sweet potatoes are super versatile but baking them whole in the oven is the simplest way to prepare them.
This is by far my favorite recipe for purple sweet potato. It's effortlessly easy, healthy and it makes a great side dish or a meal on its own.
They are delicious served with just butter (or vegan butter), salt & pepper, and a sprinkle of chives on top, but they're the perfect base for all types of toppings.
There are tons of other exciting ways to fill a baked potato, so I'll leave more toppings ideas below!
MOST COMMON PURPLE SWEET POTATOES
Purple sweet potatoes have become very popular in the last few years, and they're easy to find in most grocery stores.
The most common varieties available on the market include:
- Stokes Purple®: Originally from Stokes County, North Carolina, they're now grown in California. They have a deep purple flesh and skin, a mildly sweet flavour and starchy texture.
- Okinawan: Okinawan sweet potatoes are also known as Hawaiian sweet potatoes or Japanese purple sweet potatoes, and they're very popular in Japan and Hawaii. They have beige skin and purple flesh, a mildly sweet flavour and a very starchy texture.
You can use any variety of sweet potatoes for this recipe.
HOW TO BAKE PURPLE SWEET POTATOES
Check out these easy step-by-step instructions below to make the perfect baked purple sweet potato.
Scroll down until the end of the post for the full printable recipe.
STEP 1 - Wash and clean them.
Wash and scrub the skins lightly to get rid of any dirt and soil, then pat them dry on a clean kitchen towel.
STEP 2 - Poke holes all around.
Grab a fork and prick the potatoes. The holes help reduce the baking time and allow the steam to escape.
STEP 3 - Rub with oil.
For mess-free baking, I recommend lining up your baking tray with some foil. Then, rub each potato lightly with extra-virgin olive oil, to help crisp up the skin during the baking process.
STEP 4 - Bake until done.
Bake for a minimum of 40 minutes, or until they're soft inside when pierced with a fork.
Remove from the oven, let them cool, season with salt and pepper, and add your favorite toppings.
It can take anywhere from 40 minutes up to 1 hour, depending on the size of the potato.
The best way to check if they're ready is to stick a fork into the thickest part of the potato. If the flesh is tender, it's ready.
If you're in a hurry, heat your potato in the microwave for 5 minutes to soften it up, then finish in the oven for 20-25 minutes.
Store the whole or halved sweet potato, or the flesh in a fridge-friendly container, and place them in the refrigerator, they can last in the fridge for 3 to 5 days.
Reheat them in the microwave (in 30-second intervals) or in the oven until they're heated through.
BAKED POTATO FILLINGS
Follow the guide above to getting crisp, fluffy oven-baked sweet potatoes, then try one of these toppings for a filling meal:
- Sour cream & chives: this classic combination is always a winner!
- Baked beans: you can't go wrong with a jacked sweet potato with baked beans - this British classic makes a fantastic vegan option.
- Cheese: top your jacked potato with shredded cheddar, or grated Parmesan, and place them under the broiler for 2- 5 minutes.
- Shepherd's pie: skip the fluffy mash topping, and use the classic Shepherd'pie recipe to top your baked potato for a filling meal.
- Coleslaw: creamy crunchy veggies make a great baked potato filling - this winter slaw works amazingly well with purple sweet potatoes.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Baked Purple Sweet Potatoes
- 4 purple sweet potatoes
- 1 tablespoon extra-virgin olive oil
- sea salt and pepper
- butter, optional
- chives, optional
- Preheat the oven to 220°C/425°F and place a piece of foil on a baking tray.
- Wash and scrub the skins of the potatoes lightly to get rid of any dirt and soil, then pat them dry on a clean kitchen towel.
- Grab a fork and prick the potatoes. The holes help reduce the baking time and allow the steam to escape.
- Rub each sweet potato lightly with extra-virgin olive oil, and line them up onto the baking tray.
- Bake for 40 to 50 minutes, or until they're soft inside when pierced with a fork.
- Remove them from the oven, let them cool, season with salt and pepper, serve with butter and chopped chives on top, or and add your favorite toppings.
- Place your leftover baked sweet potatoes in a shallow container and place them in the refrigerator, they can last in the fridge for 3 to 5 days.
- Reheat them in the microwave (in 30-second intervals) or in the oven until they're heated through.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.