Barley Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-sliced sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that brings together turmeric, ginger, cinnamon, and a touch of maple syrup. The hasselback technique is easier than it looks, and a couple of chopsticks on the cutting board do all the work of keeping your cuts perfectly even. Every slice opens up during roasting to catch that spiced herb oil, so the flavor seeps deep into the flesh rather than just sitting on top. Fresh parsley, thyme, and a handful of pomegranate seeds finish the dish with brightness and a little pop of color that makes it look genuinely impressive on the table. Every single ingredient here is naturally free of barley and barley-derived additives — no grains, no malt, no hidden thickeners to second-guess. It works just as well as a weeknight side as it does as a centerpiece dish for a dinner party spread. If you've been sleeping on sweet potatoes as a vehicle for bold, complex spicing, this recipe is the one that will change your mind.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!