Brazil Nut Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a crowd-pleaser, but the hasselback technique takes them somewhere truly special — those accordion-like slices fan open in the oven, soaking up every drop of the golden turmeric and herb oil while the edges turn delicately crisp and caramelized. The warm spice blend of turmeric, ginger, and cinnamon with a touch of maple syrup creates a fragrant, glossy glaze that seeps deep between each slice during that second roast, building layers of flavor you just don't get from a standard baked potato. Fresh parsley, thyme, and a handful of jewel-bright pomegranate seeds finish the dish with color and brightness that make it look like it came straight out of a restaurant kitchen. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. This is the kind of side dish that quietly steals the show at the dinner table, whether you're serving it alongside a weeknight protein or bringing it to a holiday spread. The technique sounds fancy but the chopstick trick makes those precise cuts completely approachable, even for a beginner cook.
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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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