Latex 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 addictive. A spiced olive oil mixture — built from minced garlic, turmeric, smoked paprika, and ground ginger — gets spooned over each flattened potato before it hits the oven, so every crispy edge is loaded with flavor. The contrast between the crackling, caramelized exterior and the creamy, pillowy interior is genuinely hard to beat. For anyone navigating latex sensitivities, this recipe is a natural fit because it relies entirely on whole spices, fresh garlic, and olive oil — no ingredients from the common latex cross-reactive list like avocado, banana, or kiwi anywhere in sight. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up without complicating the process. This is the kind of side dish that disappears fast, so consider doubling the 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)
Can be omittedlemon juice
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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