Carrageenan Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes are the kind of side dish that steals the show — crispy, caramelized edges giving way to a creamy, tender center, all coated in a bold spice blend of turmeric, smoked paprika, garlic, and ginger. The technique is simple but delivers serious texture: boil until fork-tender, smash flat, then roast at high heat until the edges turn deeply golden and irresistible. Every ingredient here is whole and straightforward, which matters when you're navigating additives like carrageenan that sneak into processed sauces, spice blends, and even some cooking oils. This recipe sidesteps all of that with nothing but fresh garlic, ground spices, and good olive oil — no packaged shortcuts needed. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole thing and balance the earthy warmth of the turmeric. These are equally at home next to a weeknight protein or as the centerpiece of a casual spread where everyone ends up reaching for seconds.
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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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