Artificial Food Coloring Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes are the kind of side dish that makes people stop mid-conversation and ask what's in them. The color alone is stunning — deep golden edges, caramelized tops, and that warm amber glow from the turmeric and smoked paprika. Every bit of that gorgeous hue comes straight from real spices and naturally sweet potatoes, with zero dyes or artificial additives anywhere in the ingredient list. Boiling the potatoes first until fork-tender, then pressing them flat and roasting at high heat, is what creates those irresistibly crispy, lacy edges with a fluffy center. The garlic-spice oil gets spooned right over the top before roasting, so every bite is deeply savory and fragrant. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole thing up without complicating it. This is the kind of recipe you'll come back to every time you need something that looks impressive but is genuinely simple to pull off.
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Learn more →Ingredients
4 servings
- 2 lb small sweet potatoes (about 8, each roughly 3–4 inches long)
- 1 tsp salt, plus more for the boiling water
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the sweet potatoes in a large pot, cover with cold water by at least 1 inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until a fork slides through the thickest potato with no resistance, about 20–25 minutes.
- 2
Drain the potatoes and let them sit in the colander for 2–3 minutes until the surface moisture evaporates. Drizzle 1 tbsp of the olive oil onto a large rimmed baking sheet and spread it to coat the surface.
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