Chestnut Free Lemon & Olive Oil Mashed Sweet Potatoes
Sweet potatoes get a seriously vibrant upgrade here, mashed with bloomed turmeric and ginger, bright lemon juice and zest, and a generous pour of extra-virgin olive oil in place of butter or cream. The result is silky, golden, and fragrant in a way that makes it feel far more special than your average side dish. Warming the garlic gently in olive oil before folding it in keeps the flavor mellow and rich rather than sharp, and letting the spices bloom in the residual heat is a small step that makes a big difference. Everything in this recipe is straightforwardly plant-based and free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what might be hiding in a store-bought version. A finishing scatter of fresh parsley adds a pop of color and a little herby lift right before serving. This one works just as well alongside a roasted main as it does eaten straight from the bowl with a good piece of crusty bread.
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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.
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