Murasaki Sweet Potato Recipe: A Flavorful Twist You’ll Love

So, you’ve heard about murasaki sweet potatoes, right? If not, you’re seriously missing out! These Japanese sweet potatoes are like the unsung heroes of the potato world—super tasty, super healthy, and way more versatile than you might think. Their creamy texture and vibrant purple skin are so eye-catching, and the flavor is nutty, slightly sweet, and just perfect for any meal. Whether you’re looking for a hearty side dish or a sweet dessert, the murasaki sweet potato has got your back. Let’s dive right into some delicious ways to cook them up!

What’s So Special About Murasaki Sweet Potatoes?

Alright, before we get into the recipes, let’s take a minute to talk about why you should care about murasaki sweet potatoes. First off, these beauties are different from your regular orange sweet potatoes. Sure, they’re sweet (as the name implies), but they have this earthy, chestnut-like flavor that’s chef’s kiss. Plus, they’re packed with nutrients like fiber, vitamins, and antioxidants. Honestly, if you’re looking for a healthy, flavorful addition to your meals, murasaki sweet potatoes are where it’s at.

Now, the real charm comes in when you roast, steam, or mash them. The flesh becomes creamy and smooth, and they hold up well in dishes, whether you’re making something savory or sweet. The purple skin adds that pop of color to any plate. Trust me, once you try cooking with them, you’ll want them in your weekly rotation.

Murasaki Sweet Potato: A Quick How-To

Before jumping into a recipe, here’s a quick rundown on how to prep your murasaki sweet potatoes. They can be a little tricky if you’re not familiar with them, but don’t worry, it’s pretty simple!

How to Prepare Murasaki Sweet Potatoes:

1. Peeling or Not?
   You can peel them, or you can leave the skin on. The skin is thinner than your usual sweet potato, and it’s packed with nutrients. So, don’t feel like you have to peel it off. For some dishes, like mashed potatoes or soups, peeling works best, but for roasting, leave that skin on for some added texture and flavor!
2. Cooking Methods:
   You can cook them any way you like—bake, roast, steam, or boil. For roasting and baking, they’re great at holding their shape and developing that deep, rich flavor. Steaming keeps them moist, and boiling is a quick and easy method for mashing.

Now that we’ve got that covered, let’s get to the fun part: the recipes!

Recipe 1: Roasted Murasaki Sweet Potatoes

Let’s start simple. Roasting these bad boys brings out their natural sweetness and nuttiness, and the crispy edges will have you going back for more. This recipe is perfect for a side dish, but I won’t judge if you eat them all by yourself.

Ingredients:

• 3 medium murasaki sweet potatoes
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika (optional, for a little extra kick)
• Fresh thyme or rosemary (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). You’ll want the oven nice and hot so the sweet potatoes get that crispy outside and soft inside.
2. Prep the sweet potatoes: Slice them into 1-inch thick rounds or wedges—whatever you prefer. I like wedges because they’re easier to eat and have more crispy edges.
3. Season ‘em up: Toss the sweet potato slices in olive oil, making sure each piece gets coated. Then sprinkle the salt, pepper, garlic powder, and paprika over the top. If you’re using fresh herbs, add those in now. I usually go for thyme—it’s like a flavor party in your mouth.
4. Roast: Place the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through so they cook evenly. Keep an eye on them towards the end so they don’t burn, but trust me—you’ll smell them crisping up and get excited.
5. Garnish & Serve: Once they’re golden and crispy on the edges, take them out and sprinkle a little more salt if needed. Serve them hot, and you’ve got yourself a super simple but oh-so-delicious side dish.

Pro Tip:

If you’re really feeling fancy, drizzle a bit of honey or balsamic glaze on top before serving. The sweetness with that caramelized flavor? Next level, my friend.

Recipe 2: Creamy Murasaki Sweet Potato Mash

If you love mashed potatoes, get ready for a twist. Murasaki sweet potatoes are perfect for mashing because of their creamy texture. This mash is perfect for a holiday meal or when you’re craving something comforting.

Ingredients:

• 4 medium murasaki sweet potatoes
• 1/4 cup butter (or olive oil for a vegan version)
• 1/2 cup coconut milk (or regular milk, if you prefer)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cinnamon (optional, for a warm, cozy flavor)
• A pinch of nutmeg (optional, for a little extra spice)

Instructions:

1. Boil the sweet potatoes: Peel the sweet potatoes and chop them into chunks. Place them in a large pot and cover with water. Bring it to a boil, then lower the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Mash it up: Drain the water, and return the sweet potatoes to the pot. Add the butter (or olive oil), coconut milk, salt, pepper, and any spices you’re using. Mash them with a potato masher or use an electric mixer for a smoother texture. If it’s too thick, add a little more milk or coconut milk until you get the consistency you like.
3. Serve & Enjoy: Taste and adjust seasoning if needed, then serve hot. This mash is super creamy and pairs well with roasted meats, or you can even serve it as a side to grilled veggies.

Pro Tip:

For an even creamier mash, swap out the butter for roasted garlic or sautéed onions. It’ll add a rich, savory depth that takes this dish to a whole new level.

Recipe 3: Murasaki Sweet Potato Pie

Okay, okay, you knew we had to bring out the dessert recipe! If you’re a fan of sweet potato pie, this version with murasaki sweet potatoes is a total game-changer. It’s still sweet, but with that unique nutty flavor, it’s like nothing you’ve had before.

Ingredients:

• 2 medium murasaki sweet potatoes
• 1 cup heavy cream
• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 prepared pie crust (store-bought or homemade)

Instructions:

1. Cook the sweet potatoes: Peel and chop the sweet potatoes into cubes. Boil them in a pot of water for about 15 minutes, until soft. Drain and mash them well.
2. Prepare the filling: Preheat your oven to 375°F (190°C). In a bowl, whisk together the heavy cream, eggs, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract. Add in the mashed sweet potatoes and mix until smooth.
3. Fill the pie crust: Pour the sweet potato mixture into the prepared pie crust, smoothing it out with a spatula.
4. Bake: Bake for 45-50 minutes, or until the filling is set and the top starts to brown. You can test doneness by inserting a knife in the center—it should come out clean.
5. Cool & Serve: Let the pie cool for at least an hour before serving. Top with a dollop of whipped cream or vanilla ice cream for an extra special treat.

Pro Tip:

If you’re feeling extra festive, sprinkle some crushed pecans or walnuts on top of the pie before baking. The crunch against the creamy filling? So good.

Recipe 4: Murasaki Sweet Potato Soup

I’m telling you, soup made with murasaki sweet potatoes is pure comfort in a bowl. The natural sweetness balances perfectly with savory ingredients like onions, garlic, and broth. It’s simple but deeply flavorful.

Ingredients:

• 2 medium murasaki sweet potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika (optional, for that smoky flavor)
• 1/4 cup coconut milk (optional, for extra creaminess)

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant—about 5 minutes.
2. Add the sweet potatoes and broth: Stir in the chopped murasaki sweet potatoes, salt, pepper, and paprika. Pour in the broth and bring it to a simmer. Let it cook for about 20-25 minutes, or until the sweet potatoes are fork-tender.
3. Blend the soup: Use an immersion blender to blend the soup until it’s creamy and smooth. If you don’t have an immersion blender, you can transfer it to a blender in batches.
4. Add the coconut milk: Stir in the coconut milk for extra creaminess (optional). Taste and adjust seasoning if needed.
5. Serve hot: Ladle the soup into bowls and serve with a sprinkle of fresh herbs or a slice of crusty bread.

Pro Tip:

Top this soup with a handful of crispy fried onions or a drizzle of chili oil to add a fun crunch and kick of heat.

FAQs

Is Japanese Sweet Potato Healthier Than Regular Sweet Potatoes?

answer is: yes, but it depends on what you’re looking for in terms of health benefits. Japanese sweet potatoes, particularly varieties like the murasaki and beni imo, offer unique nutritional advantages compared to regular orange sweet potatoes, although both are packed with nutrients.

What is the Best Sweet Potato in Japan?

Japan has a few different varieties of sweet potatoes, but the murasaki and beni imo are considered two of the best (and most famous).

• Murasaki Sweet Potato: This type has purple skin and a creamy, slightly sweet interior. Its flavor is often described as nutty, with a hint of chestnut. It’s considered one of the healthiest Japanese sweet potato varieties due to its high levels of antioxidants and fiber. The purple skin, in particular, is rich in anthocyanins, which are known for their anti-inflammatory and antioxidant properties.
• Beni Imo: This sweet potato is famous for its rich, deep purple color and vibrant flesh. Beni imo is often used in traditional Japanese sweets and desserts, thanks to its naturally sweet flavor and beautiful color. While it’s also full of nutrients like potassium and fiber, it’s more popular in Japan for its flavor and versatility in cooking, especially in the making of desserts.

What is the Healthiest Sweet Potato?

murasaki sweet potatoes could be considered the healthiest overall due to their rich antioxidants and lower glycemic index. However, orange sweet potatoes may be the best choice for those looking to increase their Vitamin A intake.

Can You Eat the Skin of a Murasaki Sweet Potato?

Yes, you can absolutely eat the skin of a murasaki sweet potato! In fact, eating the skin can actually be more beneficial than peeling it off. The skin of these potatoes is thin and tender, and it’s packed with nutrients like fiber and antioxidants.

Final Thoughts

Murasaki sweet potatoes are one of those ingredients that seem fancy but are actually super easy to cook with. Whether you roast, mash, bake, or blend them, you’re going to end up with a dish that’s full of flavor. Give these recipes a try, and you’ll be hooked. Honestly, I’m so glad I discovered murasaki sweet potatoes—it’s a whole new world of flavor waiting for you. Happy cooking!

If you’re looking for more delicious potato recipes, be sure to check out these mouthwatering dishes! Try the hearty Taco Potato Casserole for a fun twist on your favorite Mexican flavors, or indulge in a savory Passover Potato Pie that’s perfect for holiday meals. For a comforting classic, Smothered Potatoes are sure to satisfy with their rich, flavorful sauce and tender texture. Each of these recipes is packed with flavor and sure to be a hit at your next meal!