MSG Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes hit every note you want from a side dish — crispy, caramelized edges, a tender center, and a bold spice blend that makes them impossible to ignore. Boiling the potatoes first and then roasting them at high heat is the move that creates those irresistible lacey, golden borders. The turmeric and smoked paprika give the whole tray a gorgeous color, while the garlic-infused olive oil soaks into every crack and crevice as they roast. Every single ingredient here is a whole, recognizable pantry staple, so there's no need to scan labels for hidden additives or flavor enhancers — just real food doing all the heavy lifting. A squeeze of fresh lemon juice and a handful of parsley at the end brighten everything up and keep the flavors clean and vibrant. These are the kind of potatoes that disappear fast, so you might want to double 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)
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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