Murasaki Sweet Potatoes

Murasaki sweet potatoes are medium to large in size and are elongated, somewhat bulbous, and oblong in shape with each end tapering to a point or rounded edge. The thin skin ranges in color from dark purple to burgundy depending on the growing environment, and there are faint light pink-purple patches and brown spots scattered across the surface. The flesh is white to pale yellow and is a bit drier than other varieties, offering a flaky texture. When cooked, Murasaki sweet potatoes have a slightly sweet taste with a robust nutty flavor.


Murasaki sweet potatoes can be baked, boiled, roasted, or sautéed, much like a russet potato. It is recommended to wash and scrub the skin well to clean prior to preparing. When cooked, the flesh will develop a fluffy texture. Murasaki sweet potatoes can be julienned for fries, scalloped with cream, diced and caramelized, or mashed with butter. They can also be used in curries, soups, or stews. Murasaki sweet potatoes pair well with scallions, garlic, miso, mirin, soy sauce, sesame oil, olive oil, broccoli, chickpeas, and nori. Store in a cool, dry, and dark place with ample ventilation for up to two weeks and refrigerate any cut portions.


Murasaki sweet potatoes are an excellent source of vitamin A, and a good source of potassium, dietary fiber, and vitamin C. They also contain iron, calcium, protein, and beneficial amino acids.