Tulo

Roasted Murasaki Sweet Potatoes Recipe

Roasting the halves cut-side down against the hot pan concentrates the natural sugars in murasaki sweet potatoes into a deeply caramelized crust, while the dense, drier flesh (compared to orange sweet potatoes) holds its shape and turns almost chestnut-like once tender. A quick miso-honey butter glaze at the end balances that sweetness with salt and umami.

Prep
10 min
Cook
40 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 4 medium (about 2 lb total) murasaki sweet potatoes, scrubbed
  • 3 tbsp unsalted butter, melted, divided
  • 1 tbsp white miso paste
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1 tbsp toasted sesame seeds, for garnish
  • 2 whole scallions, thinly sliced, for garnish

Nutrition per serving

Calories
307
Protein
5g
Carbs
47g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. 2Halve the murasaki sweet potatoes lengthwise. Brush the cut sides with 2 tablespoons of the melted butter and season with the salt.
  3. 3Arrange the halves cut-side down on the baking sheet, pressing lightly so the whole cut surface touches the pan.
  4. 4Roast for 30-35 minutes, until the potatoes are fork-tender and the undersides are deeply caramelized and browned.
  5. 5While the potatoes roast, whisk together the remaining 1 tablespoon melted butter, miso paste, honey, rice vinegar, and sesame oil in a small bowl until smooth.
  6. 6Flip the roasted potatoes cut-side up and brush generously with the miso-honey glaze.
  7. 7Broil for 2-3 minutes, watching closely, until the glaze bubbles and browns in spots.
  8. 8Transfer to a platter and sprinkle with sesame seeds and sliced scallions before serving.

Tips & variations

  • Murasaki skin is thin and edible once roasted soft, so there's no need to peel before or after cooking.
  • If murasaki sweet potatoes aren't available, Japanese satsumaimo or a standard orange-fleshed sweet potato works, though roasting time may run 5-10 minutes shorter since the flesh is less dense.
  • For a simpler version, skip the glaze and finish with just flaky salt and a drizzle of brown butter.
  • Leftover roasted halves can be scooped from their skins and mashed with a splash of coconut milk for a quick side dish.

Storage & reheating

Store cooled roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat cut-side down in a 400°F (200°C) oven or toaster oven for 8-10 minutes to re-crisp the caramelized edges; microwaving works but softens the crust.

Tips from the Tulo kitchen

  • Choose potatoes that are similar in thickness so they finish roasting at the same time.
  • A cast iron or dark metal baking sheet browns the cut sides faster and more evenly than a light aluminum one.

FAQ

What makes murasaki sweet potatoes different from orange sweet potatoes?

Murasaki sweet potatoes have deep reddish-purple skin and pale cream to white flesh that turns golden when cooked. They're drier and denser than orange-fleshed varieties, with a flavor closer to roasted chestnuts and less sweetness than a garnet or jewel yam.

Is murasaki the same as a Japanese sweet potato?

Murasaki is one variety commonly sold under the general label "Japanese sweet potato," alongside satsumaimo, which has slightly redder skin and yellow flesh. Both roast similarly, though satsumaimo tends to be a bit sweeter.

Do you need to peel murasaki sweet potatoes before roasting?

No. The skin becomes tender enough to eat once roasted and adds texture and color contrast against the pale flesh; just scrub off any dirt before cooking.

Why is my roasted murasaki sweet potato still firm in the center?

The dense flesh takes longer to break down than orange sweet potato flesh. If the center resists a fork after 35 minutes, return the halves to the oven in 5-minute increments until they yield easily.

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