Low Iodine Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes are naturally low in iodine, making them a genuinely great base for anyone navigating those restrictions without sacrificing flavor or satisfaction. These little guys get boiled until fork-tender, then smashed flat and roasted at high heat so the edges turn deeply golden and almost lacey-crisp — it's a texture combination that's hard to beat. The spice blend of turmeric, smoked paprika, garlic, and ginger gets spooned right over the top before roasting, soaking into every craggy edge and caramelizing beautifully in the oven. Every ingredient here is straightforward and whole, so there's no second-guessing labels or worrying about hidden additives that could sneak iodine into your meal. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten the whole thing up and make it feel genuinely restaurant-worthy. This is the kind of side dish that disappears fast — don't be surprised if it ends up stealing the show at the table.
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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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