BHA & BHT Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a showstopper, but the hasselback technique takes them somewhere truly special — each crosswise cut fans open during roasting to create crispy, caramelized edges with a pillowy, tender center. The real magic happens when a warm turmeric, ginger, garlic, and cinnamon oil gets brushed deep into those slices, seeping into every layer and building a fragrant, golden crust that tastes far more complex than the ingredient list suggests. A touch of pure maple syrup in the herb oil balances the earthiness of the spices with just enough sweetness to make the whole thing sing. For anyone navigating BHA and BHT concerns, the challenge is usually hidden preservatives lurking in processed oils, spice blends, and packaged sauces — but this recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients. Extra virgin olive oil, fresh garlic, freshly grated ginger, and individual ground spices give you complete control over exactly what goes into the dish. Finishing with fresh flat-leaf parsley, thyme leaves, and a handful of pomegranate seeds adds brightness and color without any ingredient you'd need to second-guess. It's the kind of recipe that feels indulgent and celebratory while staying completely clean 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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