Lupin 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 fluffy, golden center with a bold hit of turmeric, garlic, and smoked paprika in every bite. The technique is simple but delivers serious texture: boiling first gets the insides perfectly tender, then a hard smash and a high-heat roast transforms the edges into something almost chip-like and irresistible. The spiced olive oil mixture spooned over each flattened potato soaks into every crack and crevice, so the flavor goes all the way through rather than just sitting on top. Every single ingredient here is naturally free from lupin, which can sneak into unexpected places like flour blends, spice mixes, and store-bought seasonings — so making this from scratch with whole spices and fresh garlic keeps things clean and worry-free. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole dish and cut through the richness of the olive oil. Serve these straight from the oven while the edges are still crackling, because they are at their absolute best the moment they hit the platter.
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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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