Pescatarian Smashed Sweet Potatoes with Turmeric & Garlic
These golden, crispy-edged beauties are the kind of side dish that quietly steals the show at any table. Boiling the sweet potatoes first until fork-tender, then smashing and roasting them at high heat, is the move that creates those irresistible lacey, caramelized edges while keeping the centers soft and creamy. The spiced olive oil — turmeric, smoked paprika, garlic, and a hint of ginger — gets spooned right over each flattened potato before it hits the oven, so every bite is deeply seasoned and fragrant. A finishing squeeze of lemon juice and a handful of fresh parsley lift the whole thing and keep it feeling bright rather than heavy. This is naturally plant-forward and fits seamlessly into a pescatarian spread alongside fish, grain bowls, or a simple salad. The ingredient list is short and pantry-friendly, which means you can pull this off on a weeknight without any fuss. Serve them straight from the oven while the edges are still crackling — that's when they're at their absolute best.
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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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