Dairy Free Lemon & Olive Oil White Sweet Potato Mash
Creamy, golden, and bright with citrus, this mash is proof that skipping butter and cream doesn't mean sacrificing richness or depth. White sweet potatoes have a naturally silkier, less sweet flesh than their orange cousins, and they mash into something almost luxurious when stirred together with good extra-virgin olive oil. Blooming the garlic, turmeric, and ginger in olive oil before folding them in is the move that makes this dish taste layered and intentional rather than plain. Fresh lemon juice and zest cut right through the richness, keeping every bite lively and balanced. The whole thing comes together in one pot and a small skillet, which means cleanup is minimal and dinner is on the table fast. A final drizzle of olive oil and a scatter of fresh parsley make it look as good as it tastes — no dairy required, no compromises made.
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Learn more →Ingredients
4 servings
- 2 lb white sweet potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, minced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the white sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
- 2
While the 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. Stir in the turmeric and ginger and cook for 30 seconds more, until the spices are fragrant. Remove from heat.
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