MSG Free Lemon & Olive Oil Mashed Sweet Potatoes
Sweet potatoes are already one of the most naturally flavorful vegetables out there, and this version leans into that with warm spices, bright citrus, and good olive oil instead of the usual butter-and-cream route. Blooming the turmeric and ginger in a garlic-infused skillet before folding them into the mash is a small step that makes a big difference — the whole dish tastes layered and intentional rather than one-note. Fresh lemon juice and zest cut through the richness of the olive oil and keep every bite feeling light and vibrant. For anyone navigating monosodium glutamate sensitivities, this recipe is genuinely stress-free: every ingredient is whole and straightforward, with no seasoning packets, bouillon, or processed shortcuts hiding anything unwanted. The result is silky, golden, and fragrant — the kind of side dish that disappears fast at the table. A scatter of fresh parsley on top adds a little color and freshness if you want to make it look as good as it tastes.
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!