Fructose Free Lemon & Olive Oil White Sweet Potato Mash
White sweet potatoes are the quieter, creamier cousin of the orange variety, and they shine in a mash like this one. They carry a milder, less sugary flavor that makes them a smart choice when you're keeping fructose in check, and they blend into something genuinely silky when properly cooked and riced. The garlic is bloomed gently in olive oil alongside turmeric and ginger, so every bit of that aromatic warmth gets folded straight into the mash rather than sitting on top as an afterthought. Fresh lemon juice and zest cut through the richness and lift the whole dish with a bright, clean finish that feels almost restaurant-worthy. A final drizzle of good extra-virgin olive oil right before serving adds a glossy, luxurious touch that makes this as pretty as it is satisfying. It works beautifully as a side for weeknight dinners or as a comforting centerpiece on a more relaxed weekend table.
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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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