Eggless Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and soaked through with a fragrant oil of turmeric, ginger, garlic, cinnamon, and a touch of maple syrup. The hasselback technique is the secret here: slicing the potatoes almost all the way through creates dozens of thin, crispy-edged layers that soak up every drop of that warm, spiced oil during the second roast. The whole dish comes together with nothing but olive oil, fresh aromatics, and pantry spices, so there's no need to check labels or worry about hidden binders or coatings. Finishing with fresh flat-leaf parsley, thyme, and a scatter of pomegranate seeds adds brightness and a little pop of color that makes this feel genuinely dinner-party worthy. It's the kind of side dish that looks like it took serious skill but really just rewards patience and a good sharp knife.
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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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