Crispy Roasted Purple Sweet Potatoes

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These crispy roasted purple sweet potatoes are the easiest way to bring bold color and big flavor to your dinner table. Made with Stokes purple sweet potatoes, simple seasonings, and a quick boil-then-roast method that guarantees crisp edges every time, they’re a naturally gluten free, dairy free, and nightshade free side you can pair with almost anything. Ready in about 30 minutes and perfect for weeknights or meal prep.

Roasted purple sweet potatoes in a serving bowl, topped with fresh herbs with one bite on a fork.

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If you haven’t played with purple Stokes sweet potatoes in the kitchen, let me initiate you. Purple sweet potatoes have a mostly savory flavor with just a bit of sweetness. And when you roast them with the right seasonings, they’re just a dream side for so many dishes. Plus they have such a beautiful color!

If you’ve roasted sweet potatoes before, you know they don’t always crisp up, but I found an easy way to change that. By first boiling them, it lessens the baking time and makes them the right amount of starchy (like those super technical terms?) to crisp just right.

Just enough salt, a bit of onion powder, and some optional herbs for topping are all these potatoes need for the perfect flavor. They’re nightshade free (like everything on this site), easy to make and go with just about any main dish.

Try them with this easy coconut chicken, or with a simple meal prep chicken and an arugula spinach salad for an easy weeknight meal.

Why These Roasted Purple Sweet Potatoes Work

Boiled first for crispiness and allows salt to season from the inside.
Incredible color that is special enough for holiday dinners, but the recipe is easy for weeknights.
Only a few ingredients and about 35 minutes needed.

Labeled ingredients on counter to make roasted purple sweet potatoes.

Ingredient Notes

Purple Sweet Potatoes – Make sure to get Stokes sweet potatoes for the bright purple color. I usually get mine from Sprouts. Trader Joe’s has a bag of “purple sweet potatoes”, but they’re typically the Murasaki sweet potatoes, with a white inside.

Avocado Oil – I like avocado oil because it’s neutral, but you can use any high smoke point neutral oil.

Full ingredient list can be found in the recipe card below.

How To Make This Purple Sweet Potato Recipe

Four photos to show the process steps of making roasted purple sweet potatoes including boiling the potatoes, drying the potatoes on a paper towel, seasoning the potatoes in a bowl, and spreading seasoned purple sweet potatoes on a baking sheet for roasting.

Preheat oven to 450°F. Lightly oil two baking sheets with avocado oil.
Add 2 teaspoons sea salt to a large pot and fill with about 2 quarts of water. Bring to a boil over high heat.
Once boiling, reduce heat to medium and carefully add the diced sweet potatoes. Ensure they are fully submerged. Boil for 10–12 minutes, until just fork-tender.
Drain the potatoes, then spread them onto a towel or paper towels for a few minutes to remove excess moisture.
Transfer potatoes to a large bowl. Add avocado oil, remaining ¾ teaspoon sea salt, and onion powder. Toss gently to coat.
Spread the seasoned potatoes evenly onto the prepared baking sheets, leaving plenty of space between pieces.
Roast for 15–20 minutes, until beginning to brown. Flip or toss the potatoes, then roast for another 5 minutes, or until crispy and golden on the edges.
Let cool slightly. Garnish with fresh herbs if desired and serve warm.

Roasted purple sweet potatoes on baking sheet.

Jen’s Recipe Tips

It’s very important to give the potatoes space on the pan so they roast instead of steam. I prefer two baking sheets, but if you have a large sheet, they may fit. Just don’t crowd them.
Be VERY careful when adding the potatoes to the boiling water and do so slowly. The boiling water can splash up and burn you. A large pot is best so the water doesn’t splash out.
Peeling the potatoes helps with the crispiness. Don’t skip this step!
Boiling the potatoes in salted water first helps with the flavor and texture. If you skip this step, they won’t be as crispy or flavorful.

Serving Suggestions

Being gluten free, I often eat what people normally eat on bread, over sweet potatoes. And these are perfect for that! Though it seems strange, try them mixed with your favorite egg salad, tuna salad, chicken salad or tossed in a green salad.

These potatoes are great for meal prep. Make a big batch and eat them on the side of literally everything.

Recipe FAQs

Can I use regular orange sweet potatoes instead?

Yes, but the texture will be slightly different and they may not get quite as crisp.

Why boil them first?

Boiling seasons the potatoes and helps the interior soften while the exterior dries out, which leads to maximum crispiness when roasted.

Do I have to peel them?

Technically, no. But peeling is what helps them crisp properly and keeps the texture consistent. They won’t be as crispy with the peels on.

Can I make these ahead?

Yes. Roast fully, then re-crisp in a hot oven or air fryer right before serving.