Celery Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These showstopping sweet potatoes are the kind of side dish that makes everyone at the table lean in for a closer look. The hasselback technique — those precise, accordion-style cuts — lets a golden turmeric and herb oil seep deep between every slice, infusing the flesh with warm spice all the way through. Turmeric, fresh ginger, garlic, cinnamon, and a touch of maple syrup come together in a fragrant oil that caramelizes beautifully against the potato's natural sweetness during that second blast in the oven. The result is tender inside, lightly crisp at the edges, and layered with flavor in a way that feels far more complex than the ingredient list suggests. Since every component here is a whole, recognizable ingredient — fresh herbs, olive oil, spices, and produce — there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. A scatter of fresh parsley, thyme, and optional pomegranate seeds at the end adds brightness and a little pop of color that makes the whole platter look genuinely stunning. This one earns a permanent spot in the weeknight rotation.
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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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