Caffeine Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and layered with a warm, aromatic herb oil that seeps into every slice as they roast. The turmeric and ginger give the whole dish a gorgeous amber glow and a depth of flavor that feels almost luxurious for something built from pantry staples. A touch of maple syrup in the oil balances the earthiness of the spices, while fresh parsley, thyme, and a scatter of pomegranate seeds make the finished platter look like it came straight out of a food magazine. The chopstick trick for slicing is genuinely clever — it keeps the potato intact while creating all those beautiful fanned layers that catch and hold the oil. Since every ingredient here is naturally free of stimulants, you never have to second-guess a label or swap anything out. This is the kind of side dish that quietly steals the show at a dinner table, whether you're serving it alongside a roast or letting it be the main event on its own.
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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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