Paraben Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes hit every note you want from a side dish — crispy, caramelized edges, tender centers, and a spiced garlic oil that makes the whole kitchen smell incredible. The combination of turmeric, smoked paprika, and ground ginger gives each potato a warm, earthy depth that feels far more complex than the short ingredient list suggests. Keeping things paraben-free is genuinely easy here because every single ingredient is a whole food or a pure spice — no preservatives, no synthetic additives, nothing hiding in a sauce packet or a processed shortcut. The technique is the real magic: boiling first gets the insides perfectly soft, then a hard smash and a hot oven turn those edges into something almost chip-like in the best possible way. A finishing squeeze of lemon and a handful of fresh parsley brighten everything up and keep the flavors clean and vibrant. These are the kind of potatoes that disappear fast, so consider doubling 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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