Wheat Free Lemon & Olive Oil Mashed Sweet Potatoes
Sweet potatoes are already one of the most naturally satisfying ingredients in the kitchen, and this version elevates them with bright lemon, warm spice, and good olive oil in a way that feels almost luxurious. Every ingredient here is completely free of wheat and gluten by nature — no swaps, no substitutions, no second-guessing labels at the store. The garlic gets a quick bloom in olive oil along with turmeric and ginger, and that fragrant little skillet step is what separates this from a basic mash. Fresh lemon juice and zest cut through the richness of the olive oil and bring everything into sharp, vibrant focus. The result is silky, creamy, and deeply savory with just enough brightness to keep you going back for another spoonful. It works beautifully as a weeknight side or as a showstopper on a holiday table, and the optional parsley on top makes it look like you really put in the effort.
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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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