Are you ready to fall in love with the majestic color and flavor of purple sweet potatoes? These gorgeous tubers are packed with nutrients, antioxidants, and a subtle sweetness that makes them a perfect addition to any meal. Whether you’re looking for a comforting side dish or a show-stopping main course, we’ve got you covered! In this article, we’ll be sharing 20 mouth-watering purple sweet potato recipes that will inspire your cooking and satisfy your taste buds.
From savory soups and stews to indulgent desserts and snacks, these purple sweet potato recipes are sure to delight. So go ahead, get creative, and join us on a culinary journey as we explore the versatility of this incredible ingredient.
Roasted Purple Sweet Potato Wedges with Garlic Aioli
Roasted Purple Sweet Potato Wedges with Garlic Aioli Recipe
Summary: Elevate your snack game with these crispy roasted purple sweet potato wedges served with a rich and creamy garlic aioli. Perfect for a quick appetizer or as a side dish to accompany your favorite meals.
Ingredients:
• 2 large purple sweet potatoes
• 2 tbsp olive oil
• Salt, to taste
• 1/4 cup garlic aioli (see below)
• Optional: chopped fresh herbs like parsley or chives for garnish
Garlic Aioli:
• 1/2 cup mayonnaise
• 3 cloves garlic, minced
• 1 tsp lemon juice
• Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the sweet potatoes into wedges.
3. Toss with olive oil, salt, and your desired amount of garlic aioli.
4. Roast for 20-25 minutes or until tender and crispy.
5. Serve warm with additional garlic aioli on the side.
Cooking Time: 20-25 minutes
Purple Sweet Potato and Coconut Milk Soup
This vibrant soup combines the natural sweetness of purple sweet potatoes with the creamy richness of coconut milk, creating a velvety and satisfying meal. Perfect for a cozy evening or a nourishing breakfast, this recipe is sure to become a new favorite.
Ingredients:
– 2 large purple sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1/2 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potato cubes and cook for 5 minutes.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until the sweet potatoes are tender.
5. Blend the soup until smooth, then season with salt to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Purple Sweet Potato Pancakes with Maple Syrup
Start your day with a flavorful twist on traditional pancakes by incorporating sweet potatoes and maple syrup into the batter.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 egg
– 2 tablespoons maple syrup
– Butter or cooking spray for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine mashed sweet potatoes, milk, egg, and maple syrup. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
5. Using 1/4 cup measuring cups, scoop batter onto the preheated pan.
6. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
8. Serve warm with additional maple syrup if desired.
Cooking Time: 4-5 minutes per batch
Purple Sweet Potato Gnocchi with Sage Butter
Experience the unique flavor combination of sweet potatoes and sage in this Italian-inspired dish. This recipe is a twist on traditional gnocchi, featuring the natural sweetness of purple sweet potatoes.
Ingredients:
– 2 large purple sweet potatoes
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– Salt
– 2 tablespoons unsalted butter
– Fresh sage leaves
Instructions:
1. Preheat oven to 400°F (200°C). Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
2. Scoop out the flesh of the cooked sweet potatoes and mash in a bowl. Let cool slightly.
3. Combine the mashed sweet potatoes, all-purpose flour, semolina flour, and egg. Mix until a dough forms.
4. Divide the dough into 4 equal pieces and roll each piece into a long rope.
5. Cut the rope into 1-inch (2.5 cm) pieces to form gnocchi.
6. Cook the gnocchi in boiling salted water for 3-5 minutes, or until they float to the surface.
7. In a pan, melt the butter over medium heat and add fresh sage leaves. Cook for 1-2 minutes, or until fragrant.
8. Toss cooked gnocchi with the sage butter sauce and serve immediately.
Cooking Time: 45-50 minutes (sweet potato baking) + 10-15 minutes (gnocchi cooking)
Purple Sweet Potato and Black Bean Tacos
Experience the perfect blend of sweet and spicy with this unique taco recipe. Roasted purple sweet potatoes and black beans come together to create a flavorful, plant-based filling that’s sure to satisfy.
Ingredients:
– 2 large purple sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times.
2. Roast sweet potatoes for 45-50 minutes, or until tender when pierced.
3. In a large pan, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add black beans, cumin, smoked paprika, salt, and pepper to the pan. Cook for 2-3 minutes, stirring occasionally.
5. Mash roasted sweet potatoes with a fork or potato masher.
6. Assemble tacos by spooning black bean mixture onto tortillas, followed by mashed sweet potatoes.
7. Add desired toppings and serve.
Cooking Time: 1 hour 15 minutes
Purple Sweet Potato Mash with Brown Butter
Transform your mashed sweet potatoes into a decadent treat by adding the nutty flavor of brown butter. This recipe is perfect for a cozy dinner or as a side dish for the holidays.
Ingredients:
– 2-3 large purple sweet potatoes, cooked and mashed
– 4 tablespoons (1/2 stick) unsalted butter
– Salt to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Continue cooking the butter until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
3. Remove the brown butter from heat and stir into the mashed sweet potatoes.
4. Season with salt to taste.
5. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes (including cooking time for the sweet potatoes)
Purple Sweet Potato and Kale Salad with Tahini Dressing
This salad celebrates the sweet and earthy flavors of purple sweet potatoes, paired with the slightly bitter taste of kale. The creamy tahini dressing brings everything together in a delightful harmony.
Ingredients:
– 2 large purple sweet potatoes
– 4 cups curly kale leaves
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon honey
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the sweet potatoes for 45-50 minutes, or until tender.
3. Meanwhile, massage the kale leaves with a pinch of salt and pepper to remove bitterness.
4. In a blender or food processor, combine tahini, lemon juice, apple cider vinegar, and honey. Blend until smooth.
5. In a large bowl, combine roasted sweet potatoes, massaged kale, and tahini dressing. Toss to combine.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 50 minutes
Purple Sweet Potato Pie with Pecan Crust
Elevate your dessert game with this unique and delicious purple sweet potato pie, topped with a crunchy pecan crust.
Ingredients:
For the filling:
– 2 large purple sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
For the pecan crust:
– 1 cup chopped pecans
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine mashed sweet potatoes, sugar, heavy cream, eggs, and vanilla extract. Mix until smooth.
3. Roll out the pecan crust ingredients into a ball and flatten slightly onto a pie dish.
4. Pour the sweet potato filling into the pie crust.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Purple Sweet Potato and Chickpea Curry
This vibrant curry is a flavorful and nutritious twist on traditional Indian cuisine, featuring the natural sweetness of purple sweet potatoes and the creaminess of chickpeas.
Ingredients:
– 2 large purple sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions and garlic in a little oil until softened.
2. Add the diced sweet potatoes, cumin, curry powder, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Add the chickpeas, coconut milk, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer, then reduce heat and let cook for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 30-35 minutes
Purple Sweet Potato Fries with Spicy Sriracha Mayo
Experience the unique flavor of purple sweet potato fries elevated by a spicy kick from homemade sriracha mayo. Perfect as a snack or side dish, these addictive fries are sure to please.
Ingredients:
– 2 large purple sweet potatoes
– 1/2 cup vegetable oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon freshly squeezed lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice sweet potatoes into long, thin strips.
3. Toss with oil, salt, and pepper until evenly coated.
4. Line a baking sheet with parchment paper and arrange fries in a single layer.
5. Bake for 20-25 minutes or until crispy.
6. Meanwhile, mix mayonnaise, sriracha sauce, and lime juice in a bowl.
7. Serve warm fries with spicy sriracha mayo for dipping.
Cooking Time: 20-25 minutes
Purple Sweet Potato and Quinoa Buddha Bowl
This vibrant bowl combines the natural sweetness of purple sweet potatoes with the nutty flavor of quinoa, topped with a medley of colorful vegetables. A perfect blend of nutritious and delicious!
Ingredients:
– 1 large purple sweet potato
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup roasted red bell pepper, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potato several times with a fork and bake for 45-50 minutes, or until soft.
3. Cook quinoa according to package instructions using water or broth.
4. In a pan, heat olive oil over medium-high heat. Add sliced red onion and cook for 5-7 minutes, or until caramelized.
5. To assemble the bowl, slice the cooked sweet potato into rounds. Divide quinoa on a plate, then top with roasted bell pepper, mixed greens, and caramelized onion.
Cooking Time: 50-60 minutes
Purple Sweet Potato Bread with Walnuts
This moist and flavorful bread combines the natural sweetness of purple sweet potatoes with the crunch of walnuts, perfect for a snack or as a side dish.
Ingredients:
– 2 large purple sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup chopped walnuts
– 1 tablespoon milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the mashed sweet potatoes, softened butter, egg, and milk. Mix until smooth.
4. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on a wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Purple Sweet Potato and Spinach Stuffed Shells
Elevate your pasta game with this unique and flavorful take on traditional stuffed shells, featuring the natural sweetness of purple sweet potatoes and the nutrients of spinach.
Ingredients:
– 12 jumbo pasta shells
– 2 large purple sweet potatoes, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Marinara sauce for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine mashed sweet potatoes, spinach, ricotta cheese, mozzarella cheese, and beaten egg. Season with salt and pepper.
4. Stuff each cooked pasta shell with the sweet potato-spinach mixture.
5. Place stuffed shells in a baking dish, cover with marinara sauce, and top with additional mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Purple Sweet Potato Smoothie with Banana and Almond Butter
Transform your morning routine with this vibrant and nutritious smoothie, packed with the sweetness of banana, the nuttiness of almond butter, and the earthy flavor of purple sweet potato.
Ingredients:
– 1 large purple sweet potato
– 2 ripe bananas
– 2 tbsp almond butter
– 1/2 cup unsweetened almond milk
– Ice cubes (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potato with a fork several times and bake for 45-50 minutes, or until soft.
3. Allow the sweet potato to cool completely.
4. Peel the sweet potato and place it in a blender along with the bananas, almond butter, and almond milk.
5. Blend on high speed until smooth and creamy, adding ice cubes if you prefer a thicker consistency.
6. Pour into a glass and serve immediately.
Cooking Time: 50 minutes (including baking time)
Purple Sweet Potato and Lentil Stew
This vibrant stew is a perfect blend of comfort food and nutritious goodness. The sweetness of the purple sweet potatoes pairs perfectly with the earthy flavor of lentils, making it a delicious and satisfying meal.
Ingredients:
– 2 large purple sweet potatoes, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, sweet potatoes, vegetable broth, cumin, salt, and pepper.
5. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the sweet potatoes and lentils are tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Purple Sweet Potato Chocolate Chip Cookies
These soft-baked cookies are a unique twist on traditional chocolate chip treats, with the added nutritional benefits of purple sweet potatoes. The natural sweetness of the sweet potatoes pairs perfectly with dark chocolate chips for a deliciously balanced flavor.
Ingredients:
– 1 cup cooked and mashed purple sweet potato
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Stir in mashed sweet potato and chocolate chips.
5. Gradually add the dry ingredients to wet ingredients and mix until just combined.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Purple Sweet Potato and Goat Cheese Tart
Elevate your tart game with this unique combination of roasted purple sweet potatoes and creamy goat cheese. This flavorful and visually stunning dessert is perfect for a special occasion or a cozy evening in.
Ingredients:
– 2 large purple sweet potatoes
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in a foil-lined baking sheet for about 45 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Arrange roasted sweet potato slices on one half of the pastry, leaving a 1-inch border around edges.
5. Sprinkle crumbled goat cheese over the sweet potatoes.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with heavy cream and sprinkle with vanilla extract.
8. Bake for 25-30 minutes or until golden brown.
9. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 1 hour 15 minutes
Purple Sweet Potato Risotto with Mushrooms
A creamy and earthy risotto featuring the natural sweetness of purple sweet potatoes, paired with the savory flavor of sautéed mushrooms. This unique side dish is perfect for special occasions or as a comforting weeknight meal.
Ingredients:
– 1 large purple sweet potato, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable or chicken broth, warmed
– 1 cup Arborio rice
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add sweet potato and cook for an additional 2-3 minutes, or until slightly softened.
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Purple Sweet Potato and Tofu Stir-Fry
This vibrant stir-fry combines the natural sweetness of purple sweet potatoes with the savory flavor of pan-seared tofu, all wrapped up in a flavorful sauce. A perfect blend of east meets west, this dish is sure to delight!
Ingredients:
– 2 large purple sweet potatoes, peeled and diced
– 1/2 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add onion and garlic; cook until softened, about 2-3 minutes.
4. Add diced sweet potatoes and cook for an additional 5 minutes or until they start to caramelize.
5. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour sauce into the pan and stir-fry for another minute.
6. Return tofu to the pan and toss with sweet potato mixture. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Purple Sweet Potato Ice Cream with Cinnamon
Elevate your dessert game with this unique and delicious ice cream recipe, featuring the natural sweetness of purple sweet potatoes and a hint of warm cinnamon.
Ingredients:
– 2 large purple sweet potatoes
– 1 cup granulated sugar
– 1/4 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and bake for 45-50 minutes, or until they’re soft.
3. Let the sweet potatoes cool, then peel and mash them in a blender or food processor.
4. In a medium bowl, whisk together the sugar, heavy cream, salt, and cinnamon.
5. Add the sweet potato puree to the sugar mixture and blend until smooth.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
Cooking Time: 1 hour (including baking time)
Enjoy your creamy, dreamy Purple Sweet Potato Ice Cream with Cinnamon!
Summary
Discover the versatility and deliciousness of purple sweet potatoes with these 20 mouthwatering recipes! From savory dishes like roasted wedges with garlic aioli, gnocchi with sage butter, and black bean tacos to sweet treats like pie with pecan crust and chocolate chip cookies, there’s something for every occasion. Plus, indulge in comforting bowls like mashed sweet potato with brown butter or hearty stews with lentils and tofu. Whether you’re a seasoned chef or a culinary newbie, these recipes will inspire your creativity and satisfy your cravings.
