Mushroom 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 creamy, fluffy center, all coated in a bold blend of turmeric, smoked paprika, garlic, and ginger. The technique is simple but delivers serious texture: boiling the potatoes first makes them tender enough to smash flat, and then a hot oven does the heavy lifting to get those irresistible golden edges. Every single ingredient here is naturally free from fungi, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food cooking from start to finish. The turmeric gives the whole tray a gorgeous golden hue, and the smoked paprika adds a subtle depth that makes these taste far more complex than the ingredient list suggests. A squeeze of fresh lemon juice and a handful of parsley at the end brighten everything up and keep the flavors lively. These are fantastic alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight off the pan.
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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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