Almond Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and soaked through with a fragrant turmeric and herb oil that hits every single layer. The hasselback technique is easier than it looks, especially with a couple of chopsticks acting as a depth guide, and the payoff is dramatic enough to anchor a dinner party spread or elevate a weeknight side dish. Warm garlic, fresh ginger, cinnamon, and a touch of maple syrup bloom together in olive oil to create a glaze that's earthy, a little sweet, and deeply aromatic. Brushing that oil between the slices halfway through roasting is the move — it seeps into every cut and turns the exposed edges beautifully crisp while the interior stays soft and creamy. A finish of flat-leaf parsley, fresh thyme, and a scatter of pomegranate seeds adds brightness and color that makes the whole dish look like it came out of a restaurant kitchen. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, bold flavors from start to finish.
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Learn more →Ingredients
4 servings
- 4 medium sweet potatoes (about 8 oz each), scrubbed
- 3 tbsp extra virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the herb oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely minced
- ¼ tsp ground cinnamon
- 1 tbsp pure maple syrup
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Place one sweet potato on a cutting board between two wooden chopsticks or the handles of two wooden spoons laid flat — these act as a depth stop. Using a sharp chef's knife, make crosswise cuts every 1/4 inch along the length of the potato, cutting down until the knife rests on the chopsticks (about two-thirds of the way through). Repeat with the remaining potatoes.
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