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Source of fiber, potassium, and anthocyanin pigments
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Boiled purple sweet potato (130 g) has 99 calories. That works out to 76 calories per 100 g. It contains 23 g of carbs, 1.8 g of protein, 0.1 g of fat and 3.3 g of fiber. Its 0.2 mg of Copper covers 22% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Boiled purple sweet potato is the purple-fleshed variety of sweet potato cooked in water until tender. Sweet potatoes originated in the Americas, and purple varieties are now grown in several parts of the world. Its flavour is gently sweet, and the vivid colour comes from natural pigments.
The flesh turns soft and moist, making it easy to serve warm or chilled, mashed, or cut into salads. In places where sweet potatoes are a familiar staple, it often appears as a simple side dish; elsewhere, it works much like other cooked root vegetables alongside fish, meat, or beans. It provides fibre and potassium, as well as anthocyanin pigments. For a lighter serving, keep it simply boiled and pair it with a tangy yoghurt or citrus dressing.
Selected: 100 g
76
KCAL / 100G
Carbs
17.7g
· 6% DV
Protein
1.4g
· 3% DV
Fat
0.1g
· 0% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 92% · Protein 7% · Fat 1%
Vitamins
Vitamin C
12.8mg · 14% DV
B6
0.21mg · 12% DV
Vitamin A
70µg · 8% DV
B5
0.42mg · 8% DV
Minerals
Potassium ⭐
270mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
32mg · 5% DV
Magnesium
18mg · 4% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 76 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0g
POLYUNSATURATED
0.03g
Yes, boiled purple sweet potato can taste different from orange sweet potato, though the exact flavor varies by variety. Purple varieties are often described as mildly sweet and earthy, and their flesh may feel denser or drier after boiling.
Boiled purple sweet potato gets its color from anthocyanins, the same family of pigments found in foods such as purple cabbage and berries. Some pigment can seep into the cooking water, so the potato may look less vivid after boiling.
Yes, you can eat the skin of boiled purple sweet potato. Scrub it well under running water before cooking, and remove any damaged areas; if you prefer a smoother texture, the skin is usually easier to peel once cooked.
Boiled purple sweet potato is done when a fork or thin knife slides easily into the thickest part. Check a larger piece rather than relying on appearance, since the deep purple flesh can make surface color a poor guide to doneness.
Store boiled purple sweet potato in a covered container in the refrigerator once it has cooled, and eat it within a few days. Discard it if you notice mold, an unusual smell, or a slimy surface.
Yes, boiled purple sweet potato can be frozen. Let it cool, portion it into an airtight freezer-safe container, and thaw it in the refrigerator; freezing may soften its texture, so thawed pieces work especially well in mash or soup.
Boiling can move some water-soluble compounds from purple sweet potato into the cooking water, while heat also changes other nutrients. Keep the pieces fairly large and the skin on during cooking to limit leaching, and use the water in a soup if suitable.
Boiled purple sweet potato can be mashed, added to salads, or served as a side dish with beans, eggs, fish, or meat. Its vivid color also works in soups and baked goods, but it can tint other ingredients purple.
Boiled purple sweet potato contains carbohydrates and can raise blood sugar, so portion size and the rest of the meal matter. If you have diabetes, ask your clinician or dietitian how to fit it into your individual meal plan.
Boiled purple sweet potato can make a meal more filling because it contains fiber, but it does not cause weight loss by itself. Pairing it with vegetables and a protein source can make a satisfying meal without relying on fried toppings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.