AIP Friendly Smashed Sweet Potatoes with Garlic & Herbs
These golden, crispy-edged rounds are the kind of side dish that makes everyone at the table reach for seconds before the main course even lands. Boiling the sweet potatoes first and then smashing them flat is the secret to getting those irresistible lacey, caramelized edges in the oven — no fancy technique required. A turmeric-and-ginger oil gets brushed on before roasting, layering in warm, anti-inflammatory flavor that feels intentional rather than incidental. Then comes the finishing move: a quick pan of minced garlic bloomed in olive oil, stirred together with honey and fresh thyme, spooned over the hot rounds straight from the oven. Every ingredient here is clean and straightforward, which matters a lot when you're navigating a protocol that rules out grains, legumes, nightshades, and most processed sauces. There's no guesswork about hidden additives — just whole food ingredients doing exactly what they're supposed to do. Serves four, and honestly, you might want to double it.
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 (about 3 medium), scrubbed
- 1 tsp salt, plus more for the boiling water
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp fresh thyme leaves
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Cut the sweet potatoes crosswise into 1-inch-thick rounds — do not peel. Place the rounds in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the center of each round with no resistance.
- 2
Drain the sweet potato rounds and spread them in a single layer on a large rimmed baking sheet. Let them steam-dry for 2–3 minutes. Using the flat bottom of a glass or measuring cup, press each round firmly until it is about 1/2 inch thick — the edges will crack and spread, which is what you want.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!