Roasted Purple Sweet Potatoes

Name: Roasted Purple Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 purple sweet potatoes (or sweet potato of choice, scrubbed and cubed 1/2 to 1 inch with skin on); 1 tbsp virgin coconut oil (melted); Celtic sea salt (few pinches)

These Oven Roasted Purple Sweet Potatoes are crispy on the outside, tender on the inside, and full of naturally sweet, earthy flavor. They’re the kind of side dish that’s simple enough for a weeknight dinner but tasty enough to steal the show on a holiday table.

Roasted purple sweet potatoes on baking tray

All you need are a few good ingredients — purple sweet potatoes, a little coconut oil, and some sea salt — and you’re on your way to something really good. No fancy steps or complicated seasonings. Just real food, cooked right.

If you’ve never tried purple sweet potatoes before, they’re a little denser and less sweet than orange ones, which means they roast up beautifully without getting too soft or mushy. Plus, the deep purple color just makes any plate look a little more special.

Why You’ll Love This Roasted Purple Sweet Potatoes Recipe

Simple, Real Ingredients: No weird stuff — just sweet potatoes, coconut oil, and sea salt. That’s it.
Naturally Sweet and Flavorful: Purple sweet potatoes have a rich, earthy sweetness that gets even better when roasted.
Crispy on the Outside, Tender on the Inside: The high heat gives you those golden, caramelized edges we all fight over.
Meal Prep Friendly: Make a batch and toss them into meals all week long. Salads, bowls, sides — they do it all.
Kid-Approved: Even picky eaters love a good roasted potato bite, especially when they’re purple and fun-looking.
Colorful and Fun: They brighten up your plate and make even a plain meal feel a little more exciting.
Naturally Dairy-Free and Gluten-Free: Perfect for anyone needing simple recipes that fit different needs, without even trying.

Ingredients You’ll Need

2 purple sweet potatoes (or any sweet potato you like), scrubbed clean, cut into ½ to 1-inch cubes
1 tablespoon virgin coconut oil (I love using Dr. Bronner’s Organic Virgin Coconut Oil)
Few pinches of Celtic sea salt

That’s it. Three real ingredients, nothing complicated.

Quick Note on Prep:

Keep the skins on the potatoes — they add great texture and extra fiber. Just give them a good scrub under cold water and dry them off before you start chopping.

When cutting, try to keep the cubes close to the same size so they roast evenly. Smaller cubes (around ½ inch) will cook faster and get a little crispier, while bigger ones (closer to 1 inch) stay more tender. Totally up to you depending on the texture you like!

How to Make Roasted Purple Sweet Potatoes

1. Preheat the oven

Set your oven to 450°F. Line a rimmed baking sheet with parchment paper so nothing sticks and clean-up stays easy.

2. Prep the sweet potatoes

Give the sweet potatoes a good rinse and scrub under cold water to get rid of any dirt. No need to peel — the skin adds a nice chew and extra nutrients.

Slice off both ends of each potato. Depending on how long they are, cut them in half or into thirds. Then, slice each piece lengthwise into planks about ½ to 1 inch thick. Turn the planks and cut across to make cubes. Try to keep the cubes around the same size so they roast evenly.

Tip: If you like a crispier bite, go smaller with your cubes.

3. Toss with coconut oil and salt

Put the cubed potatoes into a large mixing bowl. Melt 1 tablespoon coconut oil in the microwave (about 20 seconds) and pour it over the potatoes. Add a few pinches of Celtic sea salt. Toss everything together until the cubes are nicely coated.

4. Spread on a baking sheet

Lift the potatoes out of the bowl (so you don’t end up pouring extra oil onto the pan) and spread them out in a single layer on your parchment-lined baking sheet. Make sure they’re not crowded — they need a little space to get those golden, crispy edges.

Roasted purple sweet potatoes spread on baking sheet — *Freshly roasted purple sweet potatoes cooling on parchment — crispy edges, soft centers, and ready to eat.*

5. Roast

Roast the potatoes in the preheated oven for about 18–25 minutes.

If you chopped smaller cubes (½ inch), start checking around the 18-minute mark.
If you went with bigger cubes (1 inch), they’ll take closer to 20–25 minutes.

They’re done when they’re lightly browned on the edges and tender when you poke them with a fork. I like mine a little firm with a slight crunch on the outside — so good.

Serving Ideas and Storage Tips

How to Serve These Roasted Purple Sweet Potatoes

Toss into salads: Add them to a big leafy salad with some feta, toasted nuts, and a drizzle of balsamic. Instant upgrade.
Build a power bowl: Layer them into a winter quinoa bowl with roasted chickpeas, greens, and a dollop of tahini or hummus.
Snack straight from the pan: Honestly, no plate needed. A sprinkle of extra sea salt or a drizzle of tahini on top? Game over.
Serve as a side: These go perfectly next to baked chicken thighs, salmon, Venison Neck Roast or even tucked into a wrap.

Bonus tip:
If you want even crispier edges, pop the roasted cubes under the broiler for a minute or two at the end. Watch them closely though — they can go from golden to “oops” real quick.

How to Store and Reheat

Cool first: Let the roasted sweet potatoes cool completely before you store them. If you pack them up too warm, they’ll steam and get soggy.
Store: Keep them in an airtight container in the fridge. They’ll stay good for up to 5 days.
Reheat: Toss them into a hot skillet with a little coconut oil or avocado oil for a quick crisp-up. Or, if you’re feeling lazy (no shame), just eat them cold straight from the fridge. They’re still delicious.

Tip:
Avoid reheating in the microwave if you can — it softens them too much. Skillet or oven is the way to go for the best texture.

Bowl of roasted purple sweet potatoes — *A rustic serving bowl filled with roasted purple sweet potatoes — crispy edges, rich color, and naturally sweet flavor.*

Frequently Asked Questions

How do you cook purple sweet potatoes in the oven?

It’s super simple. Scrub them clean, chop into cubes, toss with a little coconut oil and sea salt, then roast at 450°F until they’re crispy on the outside and fork-tender on the inside. Depending on how big you cut them, they’ll take about 18 to 25 minutes.

Do purple sweet potatoes take longer to cook?

They can take a little longer than orange sweet potatoes because they’re denser and a bit drier inside. But if you cut them into small cubes (about ½ inch), they roast up pretty quickly. Just keep an eye on them around the 18-minute mark.

Are purple potatoes good for roasting?

They’re amazing for roasting. Purple sweet potatoes hold their shape really well, get crispy edges without falling apart, and have a naturally earthy sweetness that gets even better in the oven. Plus, that deep purple color makes them look extra special on the plate.

What is the best way to eat purple sweet potatoes?

Honestly, roasted like this is one of the best ways. The high heat brings out their natural sweetness and gives you that perfect combo of crispy and tender. You can also mash them, add them to grain bowls, toss them into salads, or even snack on them cold straight from the fridge.

If you’re looking for a side dish that’s simple, healthy, and actually exciting to eat, these Oven Roasted Purple Sweet Potatoes check all the boxes. They’re quick to prep, easy to customize, and pretty much go with everything. Whether you’re tossing them into a salad, building a hearty bowl, or just sneaking bites straight off the pan, they’re the kind of recipe you’ll come back to again and again.

Roasted purple sweet potato chunks — *Caramelized roasted purple sweet potatoes topped with chopped parsley — a simple, flavorful, and vibrant side dish.*

Give them a try the next time you’re roasting up a batch of veggies — I think you’re going to love having these beautiful, crispy cubes in your meal rotation.

And if you’re looking for more easy roasted veggie ideas, check out my Roasted Sweet Potatoes And Broccoli