Chicken Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-sliced sweet potatoes are as stunning on the plate as they are satisfying to eat — golden, caramelized at the edges, and fanned open to catch every drop of a warm, fragrant herb oil. The turmeric and ginger mixture blooms in olive oil with a whisper of cinnamon and a touch of maple syrup, creating a glaze that seeps between each tender slice during roasting. The result is deeply savory with just enough sweetness, finished with fresh parsley, thyme, and a handful of jewel-bright pomegranate seeds for a pop of color and brightness. This is the kind of dish that looks like it came from a restaurant but relies entirely on pantry staples and a simple knife technique. The chopstick trick for slicing makes the hasselback cuts approachable even if you've never tried it before — no special equipment needed. It works beautifully as a showstopping side or a satisfying centerpiece on its own, and every ingredient on the list is straightforward, plant-based, and completely free of any poultry concerns.
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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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