The Difference Between Ube and Purple Sweet Potatoes—and How to Use Each

Ube vs. purple sweet potatoes—are they one and the same, or as different as apples and oranges? In recent years, ube has morphed from a niche fad, trumpeted by trend reports as a flavor to watch, to a mainstream phenomenon, lending its bold color to specialty coffee shop drinks, baked goods, ice cream, and other products. Some of that limelight has spilled onto purple sweet potatoes, with the two mistakenly lumped together as twin tubers. We asked produce experts to share how these root vegetables differ, what makes each type special, and how to enjoy them.

Ube vs. Purple Sweet Potatoes: They're Not the Same Thing

Ube and purple sweet potatoes are different species of tubers, says Alex Jackson, vice president of sales and procurement for Frieda's Branded Produce. Any confusion between the pair likely stems from their royal coloration; many varieties of each boast vibrant purple flesh, but they differ in striking ways. "It's like comparing LeBron James to Luca Dončić—both legendary players sporting purple jerseys, but they each bring their own unique skills to the table," says Nick Moless, produce and floral sourcing field team leader at Whole Foods Market.

What Is Ube, Exactly?

"Ube (Dioscorea alata) is actually a Filipino yam with a deeper purple color, nuttier taste, and starchier, creamier texture when blended," Moless says. 

Ube's name translates to "yam" or "tuber" in Tagalog, the language spoken in the Philippines, the world's predominant producer. These root vegetables vary vastly in size, shape, and color, depending on the region and climate where they're grown. Typically, the tubers are 4 to 8 inches long and oval or oblong-shaped, but some reach epic proportions.

Skin and Flesh

"Ube may be slightly sweeter with almost a vanilla-like taste, whereas purple sweet potatoes have a more earthy and classic sweet potato taste," Jackson says. The differences are also skin deep: "Ube has thick, rough skin that is not commonly consumed, unlike purple sweet potatoes, which have a nutrition-packed purple skin that is easy to peel when raw or cooked," she explains.

Common Uses for Ube

Ube is used in Filipino cuisine, especially in sweets, and is often boiled, mashed, and combined with condensed milk or coconut milk. "Ube shines in desserts and drinks," Moless says, noting that its smooth texture and unique flavor make it perfect for Filipino halaya (jam), ice cream, and baked goods. 

Ube jam: Halaya (also spelled haleya), store-bought or homemade, can be used to concoct traditional halo-halo (shaved ice) and coconut cream pies.

Frozen ube: Fresh, frozen, or powdered ube provides a purple cast to kakanin (sweet rice cakes and pastries) made with glutinous rice, coconut milk, and sugar.

Other applications: Ube also lends itself to creative interpretations. "I've used it before to make sourdough bread, giving it a lovely color and a rich and slightly sweet flavor," Moless says. He then mixes roasted ube with cream cheese to serve on slices. "Purple perfection," he says.

Purple Sweet Potatoes Explained

Purple sweet potatoes (Ipomoea batatas) are more common in the U.S. than ube, with profoundly purple flesh, but a milder flavor and a more fibrous texture, Moless says. Though not as prevalent as other sweet potatoes, they've reaped a bit of buzz lately. "They are having a major moment right now," he confirms.

The main varieties you may find at your local market:

Stokes Purple: This is the most common variety as it's available from July through April, Jackson says. Grown in California and North Carolina, they have purple skin and rich purple flesh that intensifies when cooked, offering a well-balanced sweetness and texture, Moless says.

Charleston: "You can also find regional varieties like Charleston, Purple Splendor, or Purple Majesty," Jackson says. The Charleston variety has an elongated shape and a striking dark purple color. "What's cool is that it not only holds its color during cooking—it turns an even darker shade of purple," Moless says. It also has a drier, denser texture and more balanced sweetness than orange-fleshed sweet potatoes.

Okinawan: This white-skinned, purple-flesh variety from Hawaii or Japan is harder to track down, as it must be irradiated to be sold on the mainland of the U.S., Jackson says.

Murasaki: Another Japanese potato, this variety has striking purple skin and creamy white flesh (not purple flesh like the others), Moless points out. "They have a drier texture and subtly sweet, nutty taste with hints of chestnut and brown sugar," he says.

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How to Use Purple Sweet Potatoes

Purple sweet potatoes can be used in a range of recipes. The firmer texture of Murasaki potatoes, for instance, makes them ideal for roasting, baking, and even frying, Moless says. Stokes Purple are incredibly versatile: They can be grated for sweet potato pancake recipes, peeled and sliced for oven fries, roasted with root vegetables, or used in sweet potato pie filling.

Nutrition Snapshot

Both ube and purple sweet potatoes are nutritional powerhouses, Moless says. He notes that ube contains significantly more potassium and dietary fiber than purple sweet potatoes, while purple sweet potatoes deliver higher concentrations of certain antioxidants.

"Ube and purple sweet potatoes are rich in anthocyanins (the antioxidant compounds that give them their purple color), but purple sweet potatoes like Stokes are more widely studied and consistently shown to be a major source of fiber, vitamins, and anthocyanins," notes Jackson.

Tuber Swap

While each tuber has its own individual characteristics, there may be instances where you can swap purple sweet potatoes for ube.  Still, the differences will be apparent, Moless says. "Ube's starchier composition and distinct flavor profile mean authentic Filipino recipes really need true ube to shine," he says. "Purple sweet potatoes can substitute in a pinch, but expect a different texture and less of that signature nutty flavor."