Description
This Hawaiian purple sweet potato recipe turns nutrient-rich, vibrant root vegetables into caramelized perfection with coconut oil, sea salt, and a touch of maple syrup. Roasted to fork-tender and crisped on the edges, it’s a plant-based dish that’s both comforting and astonishingly colorful.
Ingredients
2 pounds Hawaiian purple sweet potatoes
2 tbsp coconut oil
1 tbsp maple syrup
½ tsp sea salt
⅛ tsp black pepper
Instructions
1. Preheat oven to 375°F (190°C).
2. Scrub the purple sweet potatoes thoroughly—no need to peel.
3. Cut into 1-inch cubes for even roasting.
4. Toss with coconut oil, maple syrup, sea salt, and black pepper.
5. Spread on a parchment-lined baking sheet.
6. Roast for 30 minutes, flip, then roast another 30 minutes.
7. Check for crisp edges and fork-tender centers.
8. Cool slightly before serving. Enjoy warm as side or snack.
Notes
Look for Okinawan or Stokes Purple sweet potatoes.
Sprinkle cinnamon or add garlic for variations.
Use leftovers in bowls, salads, or pancake batter.
Top with tahini or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Hawaiian, Plant-Based
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
Keywords: purple sweet potato, hawaiian sweet potato recipe, roasted purple potato, plant-based, healthy side, vegan comfort food