I wholeheartedly believe that murasaki sweet potatoes are the key to a long and healthy life. They’re deliciously sweet without the need for added sugar. And they’re full of fiber that make even one small potato an incredibly filling snack at just a little over one hundred calories.

What sets this sweet potato apart?

On one hand there’s the Japanese murasaki sweet potato. On another hand there’s the classic orange American sweet potato. On yet another hand you have the Filipino ube, aka purple yam. Then on a fourth hand there’s the Korean sweet potato. It’s a machamp holding four potatoes.

These potatoes are all different from each other, some more than others. American sweet potatoes generally have more moisture and a clean sugary taste. Ube is purple on both the inside and outside, less sweet, with a lot of moisture. Because of these differences this recipe does not work with American or Filipino Sweet potatoes.

Korean Sweet potatoes and Japanese sweet potatoes are very similar. They both have a purple skin and golden interior. They both have a caramel-like flavor. And they’re both drier and fluffier, which contributes to its unique cake-like texture. Because of their similarities, this recipe works with both Korean and Japanese sweet potatoes.

The different ways to enjoy

The tried and true method is to just peel and eat them right out of the oven (don’t burn yourself!). You can also add other things. A little salt, butter or sugar are all very common and delicious options. You can also eat them cold straight out of the fridge. It sounds weird but I actually prefer to eat them cold. When chilled, it really takes on a cheesecake-like texture, sweet and rich. It does sit heavier in the stomach than a hot sweet potato. This is because the starch in the potato forms large complexes that are more difficult to digest. But if you’re trying to reduce calorie consumption this is actually a nice benefit, since it makes you feel fuller for longer.