Peanut 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. 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 spiced olive oil mixture — turmeric, smoked paprika, garlic, and a hint of ginger — gets spooned right over each flattened potato before roasting, so every bite is deeply savory and warmly fragrant. Because the whole recipe is built around whole vegetables, olive oil, and pantry spices, there's no need to scan labels or worry about hidden allergens sneaking in from processed ingredients. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten everything up and make the dish feel just a little bit fancy without any extra effort. These are equally at home next to a weeknight roast chicken or as the centerpiece of a vegetable-forward spread — and they disappear fast either way.
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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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