PCOS Friendly Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes are already a standout ingredient for blood sugar balance, and this preparation leans hard into everything that makes them work so well — slow-digesting carbs, anti-inflammatory spices, and healthy fat from extra virgin olive oil to help your body absorb every bit of it. The turmeric and ginger combo isn't just for color; both have been widely studied for their role in reducing inflammation, which is a real concern for anyone managing hormonal imbalances. Smoked paprika and garlic round out the spice blend with a depth that makes these taste far more indulgent than they are. The technique is the real magic here — boiling first until completely tender, then smashing and roasting at high heat until the edges go deeply golden and almost lacquer-crisp while the centers stay creamy. A finishing squeeze of lemon and a handful of fresh parsley lift the whole thing and keep it feeling bright rather than heavy. Every ingredient on this list pulls its weight, and there's nothing hidden or processed to second-guess. This is the kind of side dish that earns a permanent spot in your weekly rotation.
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!