Murasaki Sweet Potato Recipe

Nestled in my cozy kitchen, a delightful aroma fills the air as I embark on a culinary escapade centered around the vibrant and alluring murasaki sweet potato. Let me take you on a journey through its rich history, enticing flavors, and the joy it brings to the table.

What is Murasaki Sweet Potato?

Imagine a sweet potato with skin as captivating as a twilight sky, a flesh that’s creamy and subtly sweet—that’s the murasaki sweet potato.

This variety hails from Japan and has gained popularity worldwide for its unique flavor profile and striking appearance. Its purple hue adds a pop of color to any dish, making it not only a treat for the taste buds but also a feast for the eyes.

Why This Recipe Works:

The harmony of flavors in this recipe is a testament to the magic that happens when simple ingredients come together in perfect balance.

The earthy sweetness of the murasaki sweet potato is complemented by the umami-rich miso tahini dressing, creating a symphony of tastes that will leave you craving more.

The addition of olive oil, garlic powder, and a touch of maple syrup elevates the dish to a new level of culinary delight.

Descriptive Ingredients:

• Murasaki sweet potato: I chose to use Murasaki sweet potatoes for their vibrant purple flesh and sweet, nutty flavor. These potatoes not only add a stunning visual appeal to the dish but also bring a unique taste that’s both earthy and subtly sweet. They’re a nutritious choice packed with vitamins and fiber, making this recipe not only delicious but also wholesome.
• Olive oil: I used this to coat the sweet potatoes before roasting them. Olive oil not only helps to prevent the potatoes from sticking to the baking sheet but also adds a lovely richness and depth of flavor as they cook. It ensures the potatoes develop a crispy exterior while remaining tender and fluffy on the inside, creating a perfect balance of textures in each bite.
• Garlic powder: I included garlic powder to infuse the sweet potatoes with savory, aromatic notes. Its subtle garlic flavor complements the natural sweetness of the potatoes, adding complexity and depth to the dish without overpowering the other ingredients.
• Salt and Pepper: These seasonings are essential for enhancing the flavors of the sweet potatoes and ensuring they’re well-balanced. Salt brings out the natural sweetness of the potatoes, while pepper adds a hint of warmth and depth, creating a harmonious flavor profile that’s both satisfying and delicious.
• Optional garnish: Fresh parsley (chopped), Green onion/scallions (chopped), Hemp seeds: I offered these garnishes to add freshness, color, and texture to the dish. Chopped parsley and green onions provide a burst of herbal brightness, while hemp seeds add a nutty crunch. They not only enhance the visual appeal of the dish but also contribute additional flavor and nutrients, making it even more enjoyable and wholesome.
• Maple syrup: I included maple syrup in the optional sauce to drizzle over the roasted sweet potatoes. Its natural sweetness adds a delightful contrast to the savory flavors, creating a harmonious balance of sweet and savory notes. Plus, its rich, caramel-like flavor complements the nuttiness of the tahini and adds depth to the sauce.
• Tahini: Tahini forms the base of the optional sauce, adding creaminess and richness to complement the sweet potatoes. Its nutty flavor adds depth and complexity, while its smooth texture helps to bind the sauce together and coat the potatoes evenly. It’s a versatile ingredient that adds a luxurious touch to the dish, elevating it to gourmet status.
• Vegan ghee: I used vegan ghee to add richness and buttery flavor to the optional sauce. Its creamy texture and savory notes enhance the overall taste experience, making the sauce irresistibly decadent and delicious. Plus, it’s a dairy-free alternative that allows everyone to enjoy the comforting flavor of butter without any animal products.
• Hot water: Hot water is added to the optional sauce to thin it out to the desired consistency. It helps to create a smooth, pourable sauce that coats the sweet potatoes evenly, ensuring every bite is packed with flavor.
• Miso paste: I included miso paste in the optional sauce to add umami depth and complexity. Its fermented flavor profile enhances the overall taste experience, adding depth and richness to the sauce. Plus, it’s packed with probiotics and nutrients, making the dish not only delicious but also nutritious.
• Lemon juice: Lemon juice adds a bright, tangy flavor to the optional sauce, balancing out the richness of the tahini and vegan ghee. Its acidity helps to cut through the richness of the sauce, adding a refreshing contrast that keeps the flavors lively and balanced.
• Pumpkin pie spice: I used pumpkin pie spice to add warmth and a hint of sweetness to the sweet potatoes. Its blend of cinnamon, nutmeg, ginger, and cloves enhances the natural flavors of the potatoes, adding depth and complexity to the dish. Plus, it evokes cozy autumnal vibes, making this dish perfect for enjoying during the fall and winter months.

How to Make Murasaki Sweet Potato?

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Leave the skin on the Murasaki sweet potatoes and cut them into 1-inch pieces. To do this, slice the sweet potatoes into 1-inch rounds lengthwise, then cut each round into quarters.

Place the sweet potato cubes on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with 1 teaspoon of garlic powder, salt, and pepper to taste. Toss the sweet potatoes to evenly coat them with the seasonings and olive oil, then spread them out in a single layer on the baking sheet.

Step 2: Roast the Sweet Potatoes

Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, or until they are lightly browned and fork-tender. Ensure to flip them halfway through the cooking time for even browning.

Step 3: Prepare the Miso Tahini Dressing

In a small bowl, whisk together 1 tablespoon of maple syrup, 1/4 cup of tahini, 2 tablespoons of vegan ghee, 2-3 tablespoons of hot water (start with 2 tablespoons and add more if needed for desired consistency), 1.5 tablespoons of miso paste, 2 teaspoons of lemon juice, salt, and pepper to taste, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pumpkin pie spice. Adjust seasonings to taste and set the dressing aside.

Step 4: Serve and Enjoy

Once the sweet potatoes are cooked, remove them from the oven and transfer them to a serving plate or bowl.

Drizzle the miso tahini dressing over the roasted sweet potatoes or serve it alongside them as a dip.

Garnish with chopped fresh parsley, green onions/scallions, and hemp seeds if desired.

Serve the Murasaki sweet potatoes hot and enjoy the delicious flavors!

Tips:

1. For a crispier texture, roast the sweet potatoes at a slightly higher temperature.

2. Adjust the seasoning of the miso tahini dressing to suit your taste preferences.

3. To enhance the flavors, consider adding a sprinkle of nutritional yeast before serving.

4. Experiment with different herbs and spices in the dressing for a personalized touch.

5. Save leftover dressing in an airtight container in the refrigerator for up to one week.

How to Store Leftovers?

To store leftovers, place the cooled sweet potatoes in an airtight container and refrigerate for up to 3-4 days. Reheat in the oven or microwave before serving.

Nutrition Information:

• Calories: 130 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 45 mg
• Total Carbohydrates: 30 g
• Dietary Fiber: 4 g
• Sugars: 6 g
• Protein: 2 g

How Would I Recommend Serving Murasaki Sweet Potato?

1. As a Flavorful Side Dish: Serve the roasted murasaki sweet potatoes alongside grilled protein and a fresh garden salad for a wholesome meal.

2. In a Buddha Bowl: Create a vibrant Buddha bowl with a base of quinoa or rice, topped with the roasted sweet potatoes, mixed greens, avocado, and a generous drizzle of miso tahini dressing.

3. Stuffed Sweet Potatoes: Hollow out the sweet potatoes, fill them with a mix of sautéed veggies, beans, and the miso tahini dressing for a satisfying and visually stunning dish.

4. Sweet Potato Tacos: Use the roasted sweet potatoes as a filling for tacos, topped with your favorite toppings and a dollop of the miso tahini dressing.

What Alternatives Can You Use for the Ingredients If Not Available?

1. Sweet Potatoes: You can substitute regular orange sweet potatoes or even butternut squash for a similar flavor profile.

2. Miso Paste: If miso paste is not on hand, soy sauce or tamari can be used as a substitute, adjusting the salt accordingly.

3. Tahini: Almond or cashew butter can be used in place of tahini for a creamy and nutty undertone.

4. Vegan Ghee: Replace vegan ghee with coconut oil or olive oil for a different flavor profile.

Conclusion:

As I take a final bite of the delectable murasaki sweet potato drizzled with miso tahini dressing, I’m reminded of the joy that cooking and savoring good food brings. This recipe not only tantalizes the taste buds but also celebrates the rich heritage of this vibrant vegetable.

Whether enjoyed as a side dish, in a nourishing Buddha bowl, or as a creative taco filling, the murasaki sweet potato promises a culinary adventure that will leave you enchanted with its flavors.

So, gather your ingredients, follow the steps with care, and allow yourself to be swept away by the magic of this unforgettable dish. Cheers to the delightful murasaki sweet potato—an experience worth savoring!