Cashew 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 turmeric and herb oil that seeps into every single slice. The technique of cutting the potatoes accordion-style before roasting means maximum surface area for that fragrant garlic, ginger, cinnamon, and maple syrup glaze to do its thing. A two-stage roast is the secret here: the first round softens the flesh all the way through, and the second locks in those crispy, lacquered edges that make this dish so irresistible. Fresh parsley, thyme, and a handful of pomegranate seeds finish everything off with brightness and a little pop of color. The entire ingredient list is built around whole, naturally tree-nut-free staples — olive oil, spices, fresh herbs — so there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. It works beautifully as a stunning side dish or even a light centerpiece, and the cleanup is minimal thanks to that parchment-lined pan.
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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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