Thai-Style Baked Seasoned Sweet Potatoes and Purple Yams

Basket With Sweet Potatoes

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Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
227 Calories
7g Fat
39g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 227
% Daily Value*
Total Fat 7g 9%
Saturated Fat 6g 28%
Cholesterol 0mg 0%
Sodium 226mg 10%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 20%
Total Sugars 8g
Protein 2g
Vitamin C 20mg 98%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 861mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Thailand and other Southeast-Asian countries, in addition to regular sweet potato and regular yam, purple yams are also popular. Although usually deep-fried, this recipe bakes them. Purple yams (not to be confused with purple sweet potatoes) can be found at most Asian markets in the fall as well as some organic stores, but sweet potatoes and regular yams are just as delicious. Carrots are good mixed in too! Just toss with a little oil, add a few spices and pop in the oven for 45 minutes. So easy, so good, and it makes a beautiful side dish to any fall or winter dinner table. Guests love this dish!


  • 2 medium sweet potatoes, peeled and cubed

  • 3 to 4 yams, peeled and cubed

  • 1 large carrot, chopped or sliced thickly

  • 3 tablespoons coconut oil, or vegetable oil

  • 1 teaspoon whole cumin seeds

  • 1/4 teaspoon cumin

  • 1/4 to 1/2 teaspoon cayenne pepper, or to taste

  • 3 tablespoons water

  • 1 tablespoon unsalted butter, optional

  • 2 tablespoons maple syrup, or brown rice syrup

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon ground black pepper, or to taste

  • Lemon juice

  • 1/4 cup coriander leaves and stems, chopped

  • 1 red chile pepper, de-seeded and minced, optional garnish

Steps to Make It

  1. Preheat oven to 350 degrees.

  2. Place chopped vegetables in a flat casserole dish, such as you would use for lasagna. Pour the coconut oil over, then sprinkle with the cumin seeds, ground cumin, and cayenne pepper. Toss well to mix.

  3. Add 3 tablespoons water and place dish in the oven to bake for 45 minutes.

  4. When vegetables are soft, remove from the oven. Leaving them in the baking dish, add the butter (if using) and drizzle over the syrup. Top with salt and pepper and toss well.

  5. Do a taste-test, adding more salt if desired. Add more syrup if you prefer them sweeter. If it's too sweet or too salty, add a squeeze of lemon juice.

  6. Garnish with the coriander and chili (if using), and ENJOY!