Mold Detox Friendly Smashed Sweet Potatoes with Turmeric & Garlic

Total time1 hr

Prep time10 min

Cook time50 min

4.5

(6)

Mold Detox Friendly Smashed Sweet Potatoes with Turmeric & Garlic

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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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
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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