Steamed purple sweet potatoes are simple, nourishing, and naturally beautiful. Peeling and slicing them into one-inch rounds keeps the cooking time short and the texture perfectly tender. Steaming locks in nutrients, preserves their deep purple color, and keeps the flavor clean and sweet without any oil or butter.
Purple Sweet Potato Side Dish
I love keeping a batch of steamed purple sweet potatoes in the fridge. They're one of my favorite easy sides.
Just peel, slice, and steam for a nutritious side that's naturally sweet. They're full of antioxidants and fiber, and the'r beautiful color makes any meal pop!
They're also meal-prep friendly. I use them with sautéed fish, roasted chicken, or toss the leftovers into omelettes, salads and bowls throughout the week.
If you like this, try roasted purple sweet potatoes or my baked sweet potato cubes, made with orange sweet potatoes. You can also try my Oven Roasted Russet Potatoes with Garlic. They make a great side dish for any meal.
Varieties of Purple Sweet Potatoes
Today I'm cooking Stokes purple sweet potatoes, native to North Carolina and now grown in California.
They have deep purple skin and flesh, are firm and slightly dry with a mild earthy flavor, and hold their shape well when cooked.
Okinawan purple sweet potatoes come from Japan. They have tan skin with light purple flesh that's a little moister and sweeter than Stokes. They're now widely grown in Hawaii and sometimes labeled Hawaiian sweet potatoes.
Both are rich in antioxidants and have lots of fiber.
You can pick them up at natural food stores. I got mine at Sprouts Farmers Market.
Ingredients
Makes 4 servings
- 2-3 medium purple sweet potatoes (about 1 pound)
- Water for steaming
Step-by-Step Instructions
- Peel the sweet potatoes, slice off the tips and slice into 1-inch thick rounds.
- Add 1-2 inches of water to a pot and place in a steamer basket. Bring water to a boil.
- Add potatoes, cover the pot with a tight fitting lid. If you don't have a lid, use a small sheet pan.
- Steam for about 10 minutes, until fork tender.
- Remove and serve warm.
Optional Toppings
- Roasted garlic
- Homemade tzatziki sauce
- Sour cream cilantro sauce
- Sauteed mushrooms
- Melted butter with flaky sea salt and pepper
- Extra virgin olive oil with salt and freshly ground black pepper
- A drizzle of honey and fresh herbs
- Greek yogurt & chopped nuts
- Crumbled feta & fresh parsley or basil
Storage and Reheating
Cool the steamed purple sweet potatoes completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a hot skillet with some oil or butter over medium heat for 1 to 2 minutes. You can also place it back in a steamer for about 3 minutes until it is heated through.
Top Tips for Success
- Cut pieces evenly so they steam at the same rate.
- Keep the lid sealed to trap steam and cook quickly.
- Don't overcook - check at 8 minutes to avoid mushy slices.
Pairing Suggestions
Serve with fish, roasted chicken, or steak. Great in Buddha bowls, salads, or reheat for breakfast with your morning eggs.
Nutrition Benefits
Purple sweet potatoes are packed with antioxidants, especially anthocyanin, the same compounds that give blueberries their deep color.
They're also high in fiber, which helps with digestion and keeps you full longer.
A 1-cup serving (about 130g) of cooked purple sweet potatoes provides roughly:
- 140 calories
- 2g protein
- 32g carbs (natural complex carbs, low glycemic compared to white potatoes)
- 4g fiber
- 0g fat
- Vitamin A, vitamin C, and potassium
These potatoes are naturally gluten-free and nutrient-dense.
Summary
Steaming purple sweet potatoes into one-inch rounds is the fastest way to cook them. In just ten minutes, you'll have tender, vibrant slices with clean, earthy sweetness.
Although purple sweet potatoes are naturally drier than orange ones, steaming keeps them moist and soft without added oil or butter.
They're perfect as a quick side or healthy snack and pair with fish, chicken, steak, or toss into salads and bowls.
FAQ
I usually peel them because it gives a softer, cleaner bite and they're ready to eat right away. But peeling isn't required. If you keep the skins, scrub well under running water first.
Slide the tip of a sharp knife into the thickest piece. If it goes through easily with little resistance, they're ready.
Yes. Cool them completely and refrigerate for up to 3 days. Reheat gently in the microwave or steam for a few minutes.
Steamed Purple Sweet Potatoes
Ingredients
- 1 pound purple sweet potatoes
- water
Instructions
- Peel the sweet potatoes, slice off the tips and slice into 1-inch thick rounds.
- Add 1-2 inches of water to a big pot and place in a collapsible steamer basket. Bring water to a boil.
- Add potatoes, cover the pot with a tight fitting lid. If you don't have a lid, use a small sheet pan.
- Steam for about 10 minutes, until fork tender.
- Remove and serve warm.
Notes
- Roasted garlic
- Homemade tzatziki sauce
- Sour cream cilantro sauce
- Sauteed mushrooms
- Melted butter with flaky sea salt and pepper
- Extra virgin olive oil with salt and freshly ground black pepper
- A drizzle of honey and fresh herbs
- Greek yogurt & chopped nuts
- Crumbled feta & fresh parsley or basil
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