Baked Murasaki Sweet Potato Recipe (Japanese Sweet Potatoes)

Baked Murasaki Sweet Potato Recipe (Japanese Sweet Potatoes)

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.

Course Side Dish

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 194kcal

Author Rebecca Taig

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.

Nutrition