These roasted purple sweet potato halves are simple, naturally sweet, and easy to prepare. Slice the potatoes in half, brush them with oil, add a few basic seasonings, and roast until tender. Serve them warm with the cool lemon chive sour cream dip for a colorful side dish or snack.
Purple Sweet Potatoes
I went to Whole Foods yesterday and picked up a bag of small Stokes purple sweet potatoes grown in California. Purple sweet potatoes are one of my favorites.
I have roasted larger purple sweet potatoes as cubes and cooked another batch of steamed purple sweet potatoes. These potatoes were much smaller, so I washed them well, sliced them in half, seasoned them, and roasted them.
Serve them as an easy side dish with the lemon chive sour cream dip, or eat them the way I do, straight from the refrigerator as a snack.
Sometimes I need a little something between meals, and I am always happy when I have a few of these ready to eat.
Purple Sweet Potato Nutrition
Purple sweet potatoes are a good source of fiber, vitamin C, and potassium. Their deep purple color comes from anthocyanins, natural plant pigments that also act as antioxidants in the body.
Like other sweet potatoes, they are naturally gluten-free and contain complex carbohydrates. They are slightly less moist than orange sweet potatoes and have a firm texture with a mildly sweet flavor.
Ingredients
Full ingredient quantities and printable instructions are on the recipe card below.
For the Purple Sweet Potatoes
- Small purple sweet potatoes
- Olive oil or melted coconut oil
- Kosher salt or sea salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Paprika
- Chopped parsley or cilantro for garnish
For the Lemon Chive Sour Cream Dip
This dip keeps well for a few days, making it great for meal prep alongside the potatoes.
- Sour cream
- Finely chopped chives
- Fresh lemon juice and zest
- Dijon mustard
- Minced garlic
- Kosher salt
How to Make Roasted Purple Sweet Potato Halves
Note: Cooking time will depend on the size and thickness of the potatoes. Very small potatoes may be ready in about 30 minutes, while larger ones can take 45 minutes or more.
Make the Dip
- Stir the sour cream, chives, lemon juice, lemon zest, Dijon mustard, and garlic together in a small bowl. Season with salt to taste.
- Cover and refrigerate the dip for at least 15 to 30 minutes while the potatoes roast.
Roast the Potatoes
Prepare the Potatoes: Adjust the oven rack to the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Rinse the potatoes well under cold running water, scrub away any dirt, and pat them dry. Slice each potato in half lengthwise.
Season the Potatoes: Combine the salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. Arrange the potatoes on the prepared sheet pan with the cut sides facing up. Brush the cut surfaces and skins with oil, then sprinkle the seasoning mixture evenly over the potatoes. Turn the potatoes cut-side down so the flesh is directly against the parchment paper or sheet pan.
Roast Until Tender: Roast for 15 minutes, then test one potato with a fork. Continue roasting for another 15 to 30 minutes, depending on the size of the potatoes. They are ready when a fork slides easily into the center.
Remove the pan from the oven and let the potatoes cool for 5 to 10 minutes.
Serve warm with the chilled lemon chive sour cream dip.
Serving Suggestions
- Pair these oven-roasted potatoes with a burger, grilled chicken, fish, or serve them as an unexpected side dish for Thanksgiving.
- Leftovers store well in the fridge and are great for meal prep the next day.
- They are also good with a spoonful of sour cream, plain Greek yogurt, garlic sauce, or softened butter.
- For a simple snack, enjoy them warm, at room temperature, or cold from the fridge.
Storage and Reheating
Let the roasted potatoes cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 375°F oven for about 10 minutes, or warm them in the microwave until heated through. They can also be eaten cold.
FAQ
Purple sweet potatoes have deep purple flesh, a firmer texture, and a slightly less sugary flavor than orange sweet potatoes. Orange sweet potatoes are usually softer and more moist after cooking, while purple sweet potatoes stay a little denser.
No. The skin is edible and helps the potato halves hold their shape while roasting. Just scrub the potatoes well under cold running water before cutting them.
Bake purple sweet potato halves at 400°F for 30 to 45 minutes, depending on their size. Small halves may be tender in about 30 minutes, while larger ones can take closer to 45 minutes. They are done when a fork easily slides into the center.
The potatoes are ready when a fork slides easily into the center. Purple sweet potatoes are naturally firmer than orange sweet potatoes, so they may not become quite as soft.
Yes! This purple sweet potatoes recipe is ideal for meal prep. Store leftovers in an airtight container in the fridge to enjoy the next day alongside your favorite protein and vegetables, or toss sliced pieces into grain bowls and salads.
You can usually find them at Whole Foods, Sprouts, your local grocery store, specialty Asian markets, or directly from a local farmer or market. Look for firm tubers without soft spots.
Roasted Purple Sweet Potato Halves
Ingredients
Purple Sweet Potatoes
- 4 small purple sweet potatoes (about 1 pound)
- 1 tablespoon olive oil or melted coconut oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon black pepper
Lemon Chive Sour Cream Dip
- ½ cup sour cream
- 2 teaspoons chopped fresh chives
- ½ teaspoon fresh lemon juice
- ¼ teaspoon lemon zest
- ¼ teaspoon Dijon mustard
- ⅓ teaspoon minced garlic
- Kosher salt to taste
Instructions
Make the Dip
- In a small bowl, stir together the sour cream, chives, lemon juice, lemon zest, Dijon mustard, garlic, and salt.
- Cover and refrigerate while the potatoes roast.
Roast the Potatoes
- Preheat the oven to 400°F with a rack set in the center of the oven. Line a baking sheet with parchment paper.
- Wash and scrub the sweet potatoes. Pat dry and slice each one in half lengthwise.
- In a small bowl, combine the salt, garlic powder, onion powder, paprika, and black pepper.
- Arrange the potatoes cut-side up on the prepared baking sheet. Brush the cut sides and skins with oil and sprinkle with the seasoning mixture.
- Turn the potatoes cut-side down on the parchment paper.
- Roast for 15 minutes. Test with a fork, then continue roasting for another 15 to 30 minutes, depending on the size of the potatoes, until fork tender.
- Let cool for 5 minutes and serve warm with the chilled lemon chive sour cream dip.
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