Beef Free Lemon & Olive Oil Mashed Sweet Potatoes
Sweet potatoes get a serious upgrade here, transformed into a silky, golden mash that's bright with lemon and warmly spiced with turmeric and ginger. The technique of blooming the garlic and spices in olive oil before folding them in makes a real difference — you get deep, fragrant flavor rather than raw sharpness. Extra-virgin olive oil stands in beautifully for butter or cream, giving the mash a lush, velvety texture that feels indulgent without relying on any animal-based fats. A hit of fresh lemon juice and zest keeps everything tasting vibrant and alive, cutting through the natural sweetness of the potatoes in the best possible way. This is the kind of side dish that quietly steals the show at the table — colorful, aromatic, and genuinely hard to stop eating. A scatter of fresh parsley on top adds a pop of green and a little herby freshness to finish it off beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the cooking water
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the sweet potatoes cook, heat 1 tbsp of the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1–2 minutes. Remove from heat and stir in the turmeric and ginger, letting the residual heat bloom the spices for 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!