BHA & BHT Free Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes get boiled until completely tender, then smashed flat and roasted at high heat until the edges turn deeply golden and the tops caramelize into something almost irresistible. The spice blend — turmeric, smoked paprika, garlic, and a hint of ginger — creates a bold, earthy crust that makes every crispy edge worth fighting over. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit: every single ingredient is a whole food or a pure ground spice, with no processed shortcuts hiding anything unwanted. Packaged seasoning blends and store-bought spice mixes are common culprits for sneaking in additives, so mixing your own blend from individual spices here is exactly the right move. A finishing squeeze of lemon and a handful of fresh parsley brighten the whole dish and keep it feeling light despite all that satisfying crunch. These are the kind of potatoes that disappear fast off the platter, so consider making a double batch.
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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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