Indulge in the caramelized goodness of this oven-baked Murasaki sweet potato recipe (aka Japanese sweet potatoes). Packed with vitamins and nutrients, it's a flavorful and nutritious addition to any meal.
Jump to:
- Why You'll Love This Murasaki Sweet Potato Recipe
- Murasaki Sweet Potato Recipe Ingredients
- Ingredient Notes
- How To Bake Murasaki Sweet Potatoes
- Murasaki Japanese Sweet Potato Toppings
- What To Serve With This Japanese Sweet Potato Recipe
- Storage Instructions
- FAQ
- Recipes You'll Love to Pair With Murasaki Sweet Potatoes
- Recipe
- Reviews
Why You'll Love This Murasaki Sweet Potato Recipe
Murasaki sweet potatoes (also known as Japanese sweet potatoes) are the ultimate superfood - packed full of fiber and nutrients. Compared to jeweled or garnet orange sweet potatoes, muraski's have purple skin and white flesh. They are much starchier and fluffier in texture when baked at low temperatures, and their soft and creamy center carmelizes producing a sweet nutty flavor that's truly divine! Here are some more reasons why you will love Japanese sweet potatoes:
- They are an incredibly nutritious source of carbohydrates. Japanese sweet potatoes are a great fuel source of fiber and nutrients. Best paired with a pinch of sea salt which helps enhance the flavor, and a healthy fat such as unrefined coconut oil (my favorite way to eat them) butter, or ghee.
- You can adjust the baking time to your preference. Depending on how sweet you like your Murasaki potatoes will determine how high or low you'll want the oven temperature. Baking at 375°F softens and carmelizes the center and roasting above 400°F makes the flavor less sweet and the texture more dense.
- A simple delicious recipe that's incredibly easy to make. It’s not necessary to add olive oil to the outside of your sweet potato or wrap it in aluminum foil. You just scrub, prick, and bake, that's it!
Murasaki Sweet Potato Recipe Ingredients
Ingredient Notes
Murasaki Japanese Sweet Potatoes: Look for medium-sized sweet potatoes with reddish-purple smooth skin, free from bruises and tender dark spots. This particular variety can be found at farmer's markets, Asian grocery stores, Whole Foods, and Trader Joe's.
Find the printable recipe card with full instructions and measurements below.
How To Bake Murasaki Sweet Potatoes
- Wash and poke the sweet potatoes. Preheat your oven to 375°F. Give your sweet potatoes a good wash and scrub, then dry them with a towel. Using a fork or a knife, prick the outer surface of the sweet potatoes both the front and back sides.
- Bake them in the oven. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 60-75 minutes. Cooking time may vary depending on size. You will know the sweet potatoes are fully cooked when you can easily stick a skewer or knife into the thickest part of the potato with very little resistance.
- Peel or slice. The peel is a bit earthy tasting and is normally removed before serving. Allow the potatoes to cool to room temperature before peeling or slicing.
- Serve. Slather the potato with unrefined coconut oil or butter and a pinch of sea salt.
Murasaki Japanese Sweet Potato Toppings
Here are some of my favorite ways to serve baked Japanese sweet potatoes:
- Add a teaspoon of unrefined coconut oil & pinch of coarse sea salt - a neutral oil that allows the sweetness to come through, emphasized with the sea salt.
- Top with regular butter - a classic pairing for sweet potatoes.
- Slather in ghee - for those who are dairy-sensitive, coconut oil or ghee are great options.
- Drizzle brown butter - if you want to enhance the sweetness of these potatoes, drizzle on a tablespoon of brown butter.
What To Serve With This Japanese Sweet Potato Recipe
I recommend serving this flavorful side dish with some non-starchy vegetables such as roasted asparagus and a good quality protein to help balance your meal. Here are some meal ideas to pair with sweet potatoes:
- Slow-Roasted Whole Chicken
- Honey Lavender Chicken
- Honey Dijon Mustard Chicken Thighs
- Garlic Butter Baked Salmon
- Brown Butter Cod
Storage Instructions
- Storage: You can store the baked sweet potatoes in an airtight container, in the refrigerator for 3-4 days.
- Reheating: Pop the sweet potato in the microwave for a minute or two. You can also reheat them in the oven at 350°F for 10 to 15 minutes, or until warmed through.
FAQ
The Murasaki sweet potato is a starchy potato with purple skin and cream-colored flesh. In terms of flavor, Murasaki sweet potatoes have a nutty sweetness rather than the sugary-sweet flavor of orange-fleshed sweet potatoes.
Yes, both varieties contain a good amount of dietary fiber and nutrients. Japenese sweet potatoes tend to be a bit higher in carbohydrates compared to regular orange sweet potatoes or orange yams.
Murasaki sweet potatoes have a creamy texture that is a bit drier, compared to orange sweet potatoes, and a mildly sweet chestnut-like flavor. When baked they start to carmelize and become a flavor explosion that will entice anyone's taste buds.
Yes, you can technically eat the skin but it does taste a bit earthy. Removing the skin after baking is recommended.
Recipes You'll Love to Pair With Murasaki Sweet Potatoes
I hope you love this baked Murasaki sweet potatoes recipe as much as I do! It's one of my favorite sweet potato recipes, and if you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Baked Murasaki Sweet Potato Recipe (Japanese Sweet Potatoes)
Ingredients
- 4 Murasaki sweet potatoes (Japanese sweet potatoes)
- unrefined coconut oil or butter, optional
- salt, to taste
Instructions
- Wash and poke the sweet potatoes. Preheat your oven to 375°F. Give your sweet potatoes a good wash and scrub, then dry them with a towel. Using a fork or a knife, prick the outer surface of the sweet potatoes both the front and back sides.
- Bake them in the oven. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 60-75 minutes. Cooking time may vary depending on size. You will know the sweet potatoes are fully cooked when you can easily stick a skewer or knife into the thickest part of the potato with very little resistance.
- Peel or slice. The peel is a bit earthy tasting and is normally removed before serving. Allow the potatoes to cool to room temperature before peeling or slicing.
- Serve. Slather the potato with unrefined coconut oil or butter and a pinch of sea salt.
Notes
- Storage: You can store the baked sweet potatoes in an airtight container, in the refrigerator for 3-4 days.
- Reheating: Pop the sweet potato in the microwave for a minute or two. You can also reheat them in the oven at 350°F for 10 to 15 minutes, or until warmed through.
Martha Lockett says
Yes, Yes, Yes!!! Murasakis are the Best!!!
As a WFPB & Sugar, Salt, and Oil-Free eater, these potatoes are one my pure delightful food (& dessert) sources! Rich, tasty flavor, and so, so deliciously satisfying… who needs a sugary dessert?!!!
Pure Lover of these potatoes!!!❤️❤️❤️❤️
Thank You!
Rebecca Taig says
Martha,
I'm so glad you enjoyed this recipe, thank you for leaving a review. I eat these potatoes 4-5 times a week, they are one of our favorites! 🙂