Chestnut 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, fragrant oil that seeps into every slice as they roast. The turmeric and ginger give the whole dish a gorgeous amber glow, while a touch of maple syrup and cinnamon rounds out the spice with just enough sweetness. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The technique is simpler than it looks: a couple of chopsticks act as a depth guide so your knife stops at exactly the right point, giving you those beautiful accordion slices without cutting all the way through. A final blast in the oven after the herb oil goes on is what creates those irresistible crispy edges that make this dish so hard to stop eating. Fresh parsley, thyme, and a handful of pomegranate seeds finish everything off with color and brightness. It's the kind of side dish that earns compliments before anyone even takes a bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!