Low Iodine Smashed Sweet Potatoes with Garlic & Herbs
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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
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.
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