Crispy Roasted Purple Sweet Potatoes

Close up of roasted purple sweet potatoes in serving bowl.

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.

Jennifer Farley

Prep Time 10

Cook Time 35

Total Time 45

Serving Size servings

Equipment

baking sheet

Ingredients

3 large purple Stokes sweet potatoes (about 2 lbs) peeled and evenly cut into approximately 1-1½" pieces
2¾ teaspoons sea salt divided
2 quarts fresh water
1 tablespoon avocado oil or other neutral oil
¾ teaspoon onion powder
Fresh herbs for garnish like thyme, oregano or parsley

Instructions

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.

Notes

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 are typically the Murasaki sweet potatoes, with a white inside.
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.
Store leftovers in the fridge for up to 4 days. Reheat in a hot oven or air fryer to restore crispiness.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition