Carrageenan Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-sliced sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm turmeric and herb oil that smells absolutely incredible as it hits the oven. The technique of cutting down to a depth stop means every slice fans open just enough to soak up that fragrant blend of garlic, ginger, cinnamon, and maple syrup, creating caramelized little ridges that are impossible to resist. For anyone navigating carrageenan concerns, this recipe is a breath of fresh air — every single ingredient is a whole food or pantry staple, with zero processed additives or thickeners hiding anywhere in the list. No dairy, no packaged sauces, nothing that requires a label audit. The two-stage roasting method is the real secret here: the first round softens the flesh, and the second round, after a generous brush of that spiced oil, crisps the edges into something almost chip-like. Fresh parsley, thyme, and a handful of pomegranate seeds finish everything off with brightness and a little pop of color. It's the kind of side dish that looks like it came from a restaurant but comes together with a cutting board, a saucepan, and one good knife.
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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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