Vegan 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. Small sweet potatoes get boiled until completely tender, then smashed flat and blanketed in a punchy olive oil mixture loaded with minced garlic, turmeric, smoked paprika, and ground ginger before hitting a screaming-hot oven. The result is something magical — caramelized, slightly crispy edges giving way to a fluffy, warmly spiced interior that tastes far more indulgent than the ingredient list suggests. Every component here is naturally plant-based, so there's nothing to swap or substitute; it just works exactly as written. A finishing squeeze of lemon juice and a handful of fresh parsley brighten the whole thing up and balance the deep, earthy spice. These are equally at home next to a weeknight grain bowl or dressed up on a holiday spread, and they reheat beautifully if you somehow 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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