Artificial Food Coloring Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are as stunning on the plate as they are satisfying to eat — golden at the edges, tender through the center, and layered with a warm, fragrant oil that makes every single slice worth savoring. The color here comes entirely from turmeric, fresh ginger, and a touch of cinnamon, so there's no need to second-guess a label or wonder what's hiding in a store-bought glaze. That deeply golden hue is completely natural and genuinely earned. The maple syrup adds just enough sweetness to balance the earthiness of the spices without tipping the dish into dessert territory. Finishing with fresh parsley, thyme, and a handful of pomegranate seeds keeps everything bright and a little celebratory. This is the kind of side dish that looks like it took serious effort but rewards you with a surprisingly manageable process — the chopstick trick for slicing alone is worth the price of admission. Whether you're feeding a crowd or just treating yourself, this one is hard to beat.
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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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