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Purple and White Baked Sweet Potatoes

Want to add some color to your holiday or everyday dinner table? Then this recipe is for you.

Okinawa sweet potatoes are tan on the outside like a russet potato, but when you cut them open, they are brilliantly purple/magenta on the inside. Unlike other purple vegetables that lose their color when cooked, the Okinawa sweet potato stays vibrant.

Purple sweet potatoes are packed with nutrients according to Livestrong.com.

“Purple sweet potatoes, also known as Okinawan potatoes, share the same starchy sweetness of more familiar varieties. Like orange sweet potatoes, they are low in carbohydrates and fat and an excellent source of fiber and vitamins. Additionally, purple sweet potatoes are packed with anthocyanins, which may have anti-inflammatory properties.”

Dr. Oz listed the Okinawan sweet potato as No. 1 on his list "5 Superfoods to Eat Now."

“The women of Okinawa, Japan (who also happen to be the world's longest living ladies) enjoy a purple sweet potato they call Imo every day for breakfast, lunch and dinner. Rich in beta-carotene and boasting 150% more antioxidants than blueberries, this easy-to-make treat can be simply incorporated into an American diet. And, if you can't find Imo specifically, our orange sweet potatoes pack a similarly healthful wallop.”

Not only will your family be impressed with how pretty your sweet potatoes are, the kids will gobble them down because they are purple! You know how kids love brightly colored foods. You can be assured you are giving your family healthy and nutritious food.

If your local market does not carry these gorgeous potatoes, you can order them from Melissa’s Produce.

Recipe: Purple and White Baked Sweet Potatoes

Ingredients

  • 1 pound Okinawa purple sweet potatoes, thinly sliced
  • 1 pound white sweet potatoes, thinly sliced
  • 2 ounces butter, melted
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes

Directions

  1. Heat the oven to 350° F.
  2. Place sliced purple and white sweet potatoes in separate medium bowls.
  3. Divide the butter, salt and red pepper between the two bowls.
  4. Toss both types of potatoes well to coat them with butter and spices.
  5. Arrange one type of sweet potato in an overlapping circle in a round casserole dish.
  6. Arrange the other type of potato in an overlapping circle inside the first circle.
  7. Continue alternating the types of potatoes until all the potatoes have been arranged.
  8. Cover the casserole and bake for 30 minutes.
  9. Remove the cover and bake for an additional 10-15 minutes to brown the potatoes lightly.

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Image by Cheryl Lee

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