Nitrate & Nitrite Free Smashed Sweet Potatoes with Turmeric & Garlic
These golden, crispy-edged sweet potatoes are the kind of side dish that steals the show every single time. The technique is simple but satisfying — boil until tender, smash flat, then roast at high heat until the edges turn deeply caramelized and almost lacy. A spiced olive oil mixture of turmeric, smoked paprika, garlic, and ginger gets spooned right over each potato before roasting, building layers of warm, earthy flavor without a single processed ingredient in sight. For anyone navigating preserved meats and packaged seasonings that sneak in unwanted additives, this recipe is a breath of fresh air — every ingredient is whole, clean, and exactly what it says it is. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make the colors absolutely stunning on the plate. Serve these straight from the oven while the edges are still crackling and the garlic is fragrant — they do not wait well, and honestly, neither will your guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!