From vibrant purple Okinawan Sweet Potatoes to Japanese Murasaki, Garnet, Jewel and other specialty varieties, sweet potatoes offer an incredible range of colors, flavors and textures.
Whether you're looking for the perfect sweet potato for roasting, baking, mashing or something entirely new, this guide will help you discover different sweet potato varieties, understand what makes each one unique and find delicious ways to enjoy them.
Scientific Name
Ipomoea batatas
Plant Family
Convolulaceae
Flesh Colors
Orange, white, cream and purple
Flavor
Sweet, earthy or nutty, depending on variety
Texture
Creamy, moist or firm, depending on variety
Common Uses
Baking, roasting, steaming and mashing
Sweet potatoes are much more diverse than the familiar orange-fleshed varieties. From creamy purple Okinawan Sweet Potatoes to nutty Japanese Murasaki and classic Garnet and Jewel varieties, each offers its own distinctive color, flavor and texture.
Explore the varieties, discover how to select and prepare them, and find new ways to enjoy this versatile root vegetable.
Discover the stunning purple flesh of Okinawan Sweet Potatoes. With their naturally sweet, honeyed flavor, slightly earthy notes and creamy texture, they're delicious baked, roasted or steamed.
Japanese Murasaki Sweet Potatoes feature reddish-purple skin and creamy white flesh. Their sweet, nutty flavor and slightly drier texture make them delicious baked, roasted or mashed.
Jewel Sweet Potatoes feature copper-colored skin and bright orange flesh. Their naturally sweet flavor and soft, moist texture make them perfect for baking, roasting, mashing and pies.
Not all sweet potatoes are alike! Compare popular sweet potato varieties by flesh color, flavor, texture and best cooking uses to find the perfect sweet potato for your next recipe.
Swipe left or right to view the full chart.
| Variety | Flesh Color | Flavor | Texture | Best Uses |
|---|---|---|---|---|
| Okinawan | Purple | Sweet, honeyed, earthy | Dense, creamy | Baking, roasting, steaming |
| Murasaki | Creamy white | Sweet, nutty | Firm, relatively dry | Baking, roasting |
| Jewel | Orange | Sweet, mild | Soft, moist | Baking, mashing, pies |
| Garnet | Deep orange | Rich, sweet | Moist, tender | Roasting, mashing, casseroles |
Sweet potatoes and true yams are different vegetables, but their names are often used interchangeably in American grocery stores. Many popular varieties sold as yams, including Garnet and Jewel, are actually sweet potatoes.
At Melissa's, you'll find a delicious selection of specialty sweet potatoes, including varieties traditionally marketed as yams. Explore their unique colors, flavors and textures to find the perfect choice for your next meal.
Garnet sweet potatoes feature reddish skin and rich orange flesh. Their naturally sweet flavor and moist, tender texture make them excellent for roasting, mashing and casseroles.
Jewel sweet potatoes have copper-colored skin and bright orange flesh. Their smooth, moist texture and naturally sweet flavor make them a delicious choice for baking, roasting and sweet potato pies.
Charleston sweet potatoes offer a distinctive alternative to traditional orange-fleshed varieties. Their firm texture makes them a versatile choice for roasting, baking and savory dishes.
Okinawan Sweet Potatoes are known for their light tan skin, vibrant purple flesh and naturally sweet, slightly earthy flavor. Unlike many orange-fleshed sweet potatoes, they have a denser texture that becomes creamy and tender when cooked.
Their beautiful purple color comes from anthocyanins, naturally occurring plant pigments also found in foods such as blueberries and purple cabbage.
Originally associated with Okinawan cuisine, these distinctive sweet potatoes are delicious baked, roasted or steamed. Their striking color makes them a beautiful addition to both sweet and savory dishes.
Okinawan Sweet Potato Highlights
Flesh: Vibrant purple
Skin: Light tan
Flavor: Naturally sweet, slightly earthy
Texture: Dense and creamy when cooked
Best Uses: Baking, roasting and steaming
Choose sweet potatoes that feel firm and heavy for their size, with smooth, intact skin. Avoid those with soft spots, mold, deep cracks or signs of decay. Slight variations in shape and skin color are normal and depend on the variety.
Store uncooked sweet potatoes in a cool, dark, dry, well-ventilated place, away from direct sunlight. Avoid refrigerating raw sweet potatoes, as cold temperatures can affect their flavor and texture. For the best quality, use them while they're still firm and fresh.
Scrub sweet potatoes thoroughly under cool running water to remove dirt. Leave the skin on for added texture or peel if preferred. Cut into even pieces for consistent cooking, then bake, roast, steam or mash depending on the variety and recipe.
Sweet potatoes can be baked, roasted, steamed or mashed, with each method bringing out different flavors and textures. Whether you're preparing purple Okinawan, Japanese Murasaki or classic Jewel Sweet Potatoes, these simple techniques will help you achieve delicious results.
400°F | Approximately 45–75 minutes
Preheat the oven to 400°F. Scrub and dry whole sweet potatoes, then pierce the skins several times with a fork. Place on a lined baking sheet and bake until a fork slides easily into the center. Larger potatoes and denser varieties may need additional time.
425°F | Approximately 25–40 minutes
Preheat the oven to 425°F. Cut sweet potatoes into evenly sized pieces and toss lightly with oil. Arrange in a single layer on a baking sheet. Roast, turning halfway through, until tender and lightly browned.
Approximately 15–30 minutes
Wash sweet potatoes and cut into evenly sized pieces. Place in a steamer basket over simmering water, cover and steam until fork-tender. Steaming is especially useful for preparing purple-fleshed sweet potatoes without added oil.
Cook until tender, then mash
Bake or steam sweet potatoes until completely tender. Remove the skins if desired and mash with a fork or potato masher. Add butter, milk or seasonings to taste. Moist varieties such as Jewel mash easily, while denser purple varieties may benefit from a little additional liquid.
Melissa's Tip: Cooking times vary depending on the size, variety and preparation method. Okinawan and Murasaki sweet potatoes are generally denser than orange-fleshed Jewel sweet potatoes. Always check for tenderness before serving.
Sweet potatoes are nutrient-rich root vegetables that provide dietary fiber, vitamins and minerals. Different varieties offer distinctive nutritional qualities, including from the beta-carotene in orange-fleshed sweet potatoes to the anthocyanin pigments found in purple varieties.
Sweet potatoes provide dietary fiber, which supports normal digestive function. Fiber is an important component of a balanced diet.
Orange-fleshed sweet potatoes, including Jewel, are rich in vitamin A. Vitamin A supports normal vision and immune function.
Sweet potatoes provide vitamin C and molybdenum. Vitamin C supports normal immune function, while molybdenum helps break down toxins that enter the body.
Purple-fleshed varieties such as Okinawan Sweet Potatoes have anthocyanins, naturally occurring plant pigments that give their flesh its vibrant purple color. These compounds are also found in foods such as blueberries and purple cabbage.
Melissa's Tip: Nutritional content varies by sweet potato variety, serving size and preparation method. Enjoy a variety of sweet potatoes as part of a balanced diet.
Looking for delicious ways to enjoy sweet potatoes? From savory roasted vegetables to comforting casseroles and flavorful main dishes, explore these sweet potato recipes from Melissa's.
Okinawan sweet potatoes have light tan skin and vibrant purple flesh, while common orange-fleshed varieties such as Jewel have orange flesh. Okinawan sweet potatoes generally have a denser, creamier texture and a naturally sweet, slightly earthy flavor. Both can be baked, roasted or steamed.
Yes! Purple sweet potatoes, including Okinawan sweet potatoes, get their vibrant color naturally from plant pigments called anthocyanins. These same types of pigments are found in blueberries, purple cabbage and other purple-colored fruits and vegetables. No artificial coloring is needed.
Uncooked sweet potatoes are best stored in a cool, dark, dry, well-ventilated place rather than in the refrigerator. Refrigerating raw sweet potatoes can affect their texture and flavor. Once cooked, sweet potatoes should be refrigerated in a covered container and generally eaten within 3 to 4 days.
Yes! Sweet potato skins are edible and contain dietary fiber. Before cooking, wash the sweet potatoes thoroughly under running water and gently scrub away any dirt. You can leave the skins on when baking, roasting or steaming, or peel them if you prefer a smoother texture. Avoid eating any spoiled or damaged portions.
Okinawan sweet potatoes are delicious baked, roasted or steamed. For baking, preheat your oven to 400°F, wash the sweet potatoes and pierce the skins with a fork. Bake for approximately 45–75 minutes, depending on their size, until fork-tender. Their naturally sweet flavor and dense, creamy texture make them especially enjoyable when baked or steamed.
Sweet potatoes and true yams are botanically different vegetables, but the names are often used interchangeably in U.S. grocery stores. Many varieties sold as yams, including Garnet and Jewel, are actually sweet potatoes. Melissa's offers several delicious varieties marketed as sweet potatoes or yams, with different flesh colors, flavors and textures. Whether you're looking for purple Okinawan sweet potatoes or traditional orange-fleshed varieties, there's something for every recipe.
