Emulsifier Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, deeply tender in the center, and layered with a fragrant turmeric and herb oil that seeps into every single slice. The accordion-style cuts aren't just for looks; they let the warm spiced oil work its way through the flesh during roasting, so every bite carries garlic, ginger, cinnamon, and a touch of maple sweetness. For anyone navigating emulsifier-free eating, this dish is a breath of fresh air — every ingredient is whole and straightforward, with no processed sauces, condiment blends, or packaged shortcuts that might sneak in unwanted additives. The herb oil comes together in minutes on the stovetop using nothing but olive oil, fresh aromatics, and ground spices you likely already have on hand. A final scatter of flat-leaf parsley, fresh thyme, and optional 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 effort but rewards you with very little fuss and absolutely clean ingredients.
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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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