Roasted Okinawan sweet potato (aka Japanese sweet potato/purple sweet potato) is a simple, delicious, and nutritious side dish. Anyone will love the sweet and savory flavor of sweet potatoes and can easily add some color to their dinner plate. Even better, this Okinawan sweet potato recipe takes just minutes to prep and may even become your new favorite over sides like mashed sweet potatoes or baked orange sweet potato.
What does Okinawan sweet potato taste like?
Although these purple potatoes are part of the sweet potato family, Okinawan sweet potatoes have a deep purple flesh and some differences in flavor to their vibrant orange family member. They’re known for their sweet and nutty flavor – often compared to chestnuts – but with subtle floral notes (lavender-esque), only a hint of earthiness, and a slightly creamier, denser, yet somewhat drier texture than orange sweet potatoes. Roasting helps to bring out their natural sweetness. However, they’re also generally considered one of the milder sweet potato varieties and will taste delicious in sweet or savory dishes.
How to cook Okinawan sweet potato
For this simple purple sweet potato recipe, all you’ll need is the sweet potatoes (I used Okinawan sweet potatoes, but Stokes purple sweet potatoes will also work), a neutral cooking oil, salt, pepper, and a bit of fresh parsley to garnish. Prepare the potato: First, preheat the oven to 350°F/180°C and wash the potatoes well. Then, peel and chop them into ½-inch slices/cubes. Season them: Transfer the chopped potato to a baking tray lined with parchment paper, drizzle with oil, and season with salt and pepper. Then, toss them so they’re all thoroughly coated. Next, spread them in a single layer so there is no overlapping. Leaving space between is best, so they properly roast (rather than just steam). Roast the potatoes: Roast them at 350°F/180°C for about 15-20 minutes (up to 30 for larger/thicker pieces – flipping halfway). They’re ready when they’re slightly crisp, golden brown on the edges, and knife/fork-tender in the middle. Finally, remove them from the oven, cool for just a few minutes, then serve!
What to serve with
Roasted Okinawan sweet potatoes will taste delicious as part of any meal you’d usually serve sweet potato:
Protein: Like grilled or baked chicken breast, lamb, turkey, steak, oven baked salmon, tofu, etc. Roasted vegetables: Roasted brussel sprouts, roasted asparagus, and roasted cherry tomatoes are delicious choices. You can also roast broccoli, green beans, cauliflower, zucchini, mushrooms, and cabbage. The possibilities are endless! Other veggies sides: Like sauteed spinach or kale or caramelized onions. Grains: Like quinoa, couscous, rice – or even a grain salad like a quinoa salad. In wraps: Like tacos or burritos (paired with black beans, grains, and all the fixings).
If you try this easy roasted Okinawan sweet potato recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
