Xanthan Gum Free Smashed Sweet Potatoes with Turmeric & Garlic
These smashed sweet potatoes are the kind of side dish that steals the show — crispy, caramelized edges giving way to a fluffy, golden interior that's loaded with warm spice. The technique is simple but satisfying: boil until tender, smash flat, then roast at high heat until the edges turn deeply golden and the garlic-turmeric oil soaks into every craggy crevice. Turmeric, smoked paprika, and ground ginger layer together into something that smells incredible the moment it hits the oven. Every single ingredient here is naturally free of xanthan gum, which is a relief since that additive sneaks into a surprising number of spice blends, sauces, and packaged seasonings — here you're working with whole spices and real food from start to finish. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and balance the earthiness of the sweet potato. These are best served straight from the oven while the edges are still crackling, though honestly they disappear fast enough that leftovers are rarely a concern.
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!