Vegetarian Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes are the kind of side dish that quietly steals the show — crispy, caramelized edges giving way to a fluffy, golden center with serious depth of flavor. Boiling the potatoes first ensures they're perfectly tender all the way through before they ever hit the oven, so you get that irresistible contrast of textures without any guesswork. The spiced olive oil mixture — turmeric, smoked paprika, garlic, and a hint of ginger — gets spooned right over each flattened potato before roasting, soaking into every crack and crevice as it crisps up beautifully at high heat. It's a completely plant-based dish built entirely from whole, simple ingredients, so there's no need to swap or substitute a thing. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten everything up and make the warm spices pop even more. This one works just as well as a weeknight side as it does on a holiday table, and it's the kind of recipe people will ask you to make again before the plates are even cleared.
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!