Beef Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already one of the most satisfying vegetables you can roast, and the hasselback technique takes them somewhere truly special — all those thin, fanned slices soak up flavor and crisp at the edges while the inside stays creamy and tender. The real magic here is the turmeric and herb oil, a warm, fragrant blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets brushed deep into every cut during roasting. The result is layers of caramelized, spiced sweetness that smell incredible and taste even better. Finishing with fresh parsley, thyme, and a scatter of pomegranate seeds adds brightness and a little pop of color that makes this dish look genuinely stunning on the table. It's naturally free from any animal-based proteins, built entirely around pantry spices, good olive oil, and fresh herbs — no substitutions needed, no compromises made. Whether you're cooking for a crowd or just want a showstopping side on a weeknight, this one delivers big flavor with straightforward technique.
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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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