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Murasaki Sweet Potatoes with Citrus Arugula Salad 

Author: Norr
Serves: 6

This elegant, low-effort side dish combines vibrant purple sweet potatoes and Cara Cara oranges making it savory and sweet!

You’ll spot Japanese Murasaki sweet potatoes by their vibrant purple skin. Inside, they have a dense, creamy flesh that becomes sweet and caramelized when roasted with a bit of butter. Cara Cara oranges add an especially tasty pop of sweetness to this dish, which makes an elegant but low-effort side dish. 


  • 3 large Murasaki sweet potatoes 
  • 12 tablespoons Les Pres Sales Butter, sliced 
  • 1 teaspoon Sal De Ibiza sea salt 
  • ¼ cup Durant Arbequina olive oil, plus more for garnish 
  • 2 tablespoons Alemany Cabernet and Chestnut Honey Condiment (vinegar) 
  • 1 teaspoon Moutarde Royale Mustard with Cognac 
  • 1 package (2 handfuls) baby arugula 
  • 1-2 Cara Cara oranges, quartered 
  • ⅔ cup shelled pistachios, crushed 


  1. Preheat the oven to 400°F. 
  2. Rinse the sweet potatoes and prick them with a fork on one side. Place in the microwave and cook for 3 or 4 minutes. 
  3. Slice the sweet potatoes in half lengthwise. Place on a baking sheet or in a roasting pan cut side up.  
  4. Top each sweet potato with a tablespoon of butter per side and sprinkle with salt. 
  5. Roast for 25 to 35 minutes, or until fork-tender 
  6. Meanwhile, in a medium bowl, whisk together the olive oil, vinegar, and mustard.  
  7. Place sweet potatoes on a serving platter.  
  8. Add the arugula to the vinaigrette in the bowl and toss. Arrange the arugula over the sweet potatoes.  
  9. Garnish with orange slices, pistachios, and a drizzle of olive oil. Serve warm. Enjoy!