Chicken Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes are the kind of side dish that quietly steals the show — crispy, caramelized edges giving way to a creamy, golden center with serious depth of flavor. Boiling the potatoes first and then pressing them flat before roasting is the move that makes all the difference, creating those irresistible lacy, crunchy borders you just can't get any other way. The spiced olive oil mixture — turmeric, smoked paprika, garlic, and a hint of ginger — gets spooned right over each flattened potato before it hits the oven, so every bite is loaded with warm, earthy flavor. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten everything up and keep it feeling fresh rather than heavy. This is an entirely plant-based recipe built from pantry staples, so there's no need to scan labels or worry about hidden animal proteins sneaking in. It works beautifully as a weeknight side, a crowd-pleasing addition to a dinner spread, or honestly just eaten straight off the baking sheet while standing in the kitchen.
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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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