Citric Acid Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that makes every single slice worth the effort. The accordion-style cuts aren't just for looks; they let that turmeric, ginger, cinnamon, and maple syrup mixture seep deep into the flesh during the second roast, building layers of flavor you'd never get from a plain baked potato. Avoiding citric acid can be trickier than it sounds since it hides in spice blends, marinades, and even some cooking oils, but every ingredient here is straightforward and easy to verify on a label. The herb oil comes together in just a couple of minutes on the stovetop, and the whole process is mostly hands-off oven time. Fresh parsley and thyme scattered over the top at the end add a bright, herby finish, and the optional pomegranate seeds bring a little pop of color and sweetness without any citric acid concerns. This is the kind of side dish that looks like it came from a restaurant but asks very little of you in the kitchen.
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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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