Dairy Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a crowd-pleaser, but the hasselback technique transforms them into something genuinely showstopping — each crosswise cut fans open during roasting to create crispy, caramelized edges with a pillowy, tender center. The real magic here is the turmeric and herb oil, a warm, fragrant blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets brushed deep into every slice halfway through roasting. Every ingredient in this dish is naturally plant-based, so there's no swapping or substituting needed — it's effortlessly free of dairy without sacrificing even a hint of richness. The olive oil does all the heavy lifting, carrying those golden spices into the flesh and giving the edges that irresistible crispness you'd normally expect from a butter-basted dish. Finished with fresh flat-leaf parsley, thyme, and an optional scatter of pomegranate seeds, it looks like something you'd order at a restaurant but comes together on a single baking sheet. This one works just as well as a stunning side dish for a dinner party as it does as a satisfying weeknight main.
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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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