Citrus Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden, caramelized at the edges, and fanned open to soak up every drop of a warm, aromatic herb oil. The turmeric and ginger give the glaze a deep, earthy heat, while a touch of cinnamon and maple syrup rounds everything out into something genuinely crave-worthy. Because the flavor comes entirely from whole spices, fresh aromatics, and good olive oil, there's no need to reach for citrus juice or zest to make the dish sing — it's bright and complex all on its own. The chopstick trick for slicing makes the hasselback technique surprisingly approachable, even if you've never tried it before. A final scatter of fresh parsley, thyme, and optional pomegranate seeds adds color and a herby lift that makes the whole platter look like it came out of a restaurant kitchen. This is the kind of side dish that quietly steals the show.
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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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