Tree Nut Free Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes get a serious glow-up here — boiled until fork-tender, then smashed flat and roasted at high heat until the edges turn deeply golden and almost lacquer-crisp. The spice blend of turmeric, smoked paprika, garlic, and ginger transforms each potato into something that tastes far more complex than the short ingredient list suggests. That signature golden crust forms because the flattened surface makes maximum contact with the hot pan, giving you crispy, caramelized edges in every single bite. Everything in this recipe is naturally free from tree nuts, so there's no need to audit labels or swap anything out — just straightforward pantry staples doing serious work. A finishing squeeze of lemon juice and a scatter of fresh parsley cut through the richness and brighten the whole dish beautifully. These are equally at home next to a weeknight protein or piled onto a platter for a crowd, and they reheat surprisingly well if you can manage to have leftovers.
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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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