Capsaicin Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and the hasselback technique takes them somewhere truly special — all those thin, fanned slices caramelize at the edges while the inside stays creamy and tender. The real magic here is the turmeric and herb oil, a warm, golden blend of garlic, ginger, cinnamon, and a touch of maple syrup that seeps down between every slice during roasting. It delivers serious depth and complexity without a single hot pepper or spice that triggers capsaicin sensitivity, which can be a real challenge when you're craving something that feels bold and interesting. Turmeric and ginger do all the heavy lifting, giving you that aromatic, slightly earthy warmth that makes a dish feel special rather than plain. A finish of fresh flat-leaf parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes this look as good as it tastes. This is the kind of side dish that earns compliments at the table and genuinely surprises people who assume eating without heat means eating without flavor.
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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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