Coconut Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a showstopper ingredient, but the hasselback technique takes them somewhere truly special — those accordion-style cuts fan open in the oven, soaking up every drop of flavor while the edges turn golden and just a little crispy. The real magic here is the turmeric and herb oil, a warm, fragrant blend of garlic, fresh ginger, cinnamon, and a touch of maple syrup that gets brushed deep into every slice during roasting. No coconut oil, coconut milk, or coconut-derived ingredients appear anywhere in this recipe, so it's a genuinely safe and satisfying option if you're navigating that particular restriction — no label-reading anxiety required. The two-stage roasting method ensures the flesh goes completely tender before the edges caramelize, which means you get that ideal contrast of soft interior and slightly crisped tips in every bite. Finishing with fresh flat-leaf parsley, thyme, and optional pomegranate seeds adds brightness and a pop of color that makes this dish look as impressive as it tastes. It works beautifully as a weeknight side or as the kind of vegetable dish that quietly steals the show at a dinner party.
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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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