Fish Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper straight out of the oven — golden, caramelized at the edges, and fanned open to soak up every drop of a warmly spiced herb oil. The turmeric and ginger give the whole dish a gorgeous amber glow, while a touch of maple syrup and cinnamon round out the savory notes with just enough sweetness. The chopstick trick for slicing is genuinely clever and makes the technique approachable even if you've never attempted hasselback-style cooking before. Every ingredient here is straightforward plant-based pantry staple — olive oil, garlic, fresh herbs — so there's no need to scan labels or worry about hidden seafood derivatives that sometimes sneak into sauces and spice blends. The two-stage roasting method is what really makes this dish: the first round softens the flesh, and the second round, after the herb oil goes on, crisps those thin slice edges into something almost chip-like. A finishing scatter of parsley, 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 quietly steals the whole table's attention.
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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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