Mustard Free Smashed Sweet Potatoes with Turmeric & Garlic
These golden, crispy-edged sweet potatoes are the kind of side dish that quietly steals the show at the dinner table. Boiling them first until fork-tender, then smashing and roasting at high heat, creates that irresistible contrast of creamy interior and shatteringly crisp edges. The spice blend of turmeric, smoked paprika, garlic, and ginger gets spooned right over each flattened potato before roasting, building deep, warm flavor without a single drop of anything off-limits. For anyone navigating condiment-heavy kitchens where hidden mustard lurks in spice blends and sauces, this recipe keeps things clean and completely transparent — every ingredient is exactly what it says it is. A finishing squeeze of lemon juice and a scatter of fresh parsley lift the whole dish with brightness just before serving. These are equally at home alongside a weeknight roast or as the centerpiece of a vegetable-forward spread.
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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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