Dairy Free Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes get a serious glow-up here — boiled until fork-tender, then smashed flat and roasted at high heat until the edges turn deeply golden and almost lacquer-crisp. The spice blend of turmeric, smoked paprika, garlic, and ginger does a lot of heavy lifting, coating every craggy edge and caramelizing into something that tastes far more complex than the short ingredient list suggests. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering where you need something crowd-pleasing and plant-based. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — olive oil does all the work that butter might in another recipe, and it actually delivers a better crisp. A squeeze of fresh lemon and a handful of parsley at the end brighten the whole thing and cut through the earthy warmth of the spices. Serve them straight off the pan while the edges are still crackling for the best possible texture.
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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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