Artificial Flavors Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper straight out of the oven — golden, caramelized at the edges, and fanned open to soak up every drop of a deeply fragrant turmeric and herb oil. Every single ingredient here is whole and real, from the fresh ginger and minced garlic bloomed in olive oil to the pure maple syrup that adds just a whisper of sweetness to the spice blend. That matters more than it might seem, because packaged spice blends and flavored oils are common culprits for sneaking in synthetic flavor compounds you never asked for — this recipe sidesteps all of that entirely. The technique of roasting in two stages — first to cook the flesh through, then again after the herb oil is applied — means the slices crisp at the tips while the interior stays creamy and tender. Turmeric, cinnamon, and ginger layer together into something warm and almost exotic, and the fresh parsley and thyme scattered over the top at the end keep everything bright. A handful of pomegranate seeds adds a jewel-like pop of color and a tart little burst that plays beautifully against the earthy spices. This is the kind of side dish that makes people ask for the recipe before they've even finished their first bite.
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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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