Fructose Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are one of those ingredients that can feel off-limits when you're managing fructose sensitivity, but in moderate portions they can absolutely have a place on the plate — and this preparation makes every bite worth it. The hasselback technique fans each potato into a gorgeous accordion of tender flesh and caramelized edges, giving you maximum surface area for the golden turmeric and herb oil to soak right in. That warm, fragrant oil — built from olive oil, garlic, ginger, cinnamon, and just a touch of maple syrup — blooms in the pan before it ever hits the potato, so the spices are fully coaxed out and the flavor is deep rather than raw or sharp. The result is something that looks genuinely impressive on a serving platter without requiring any complicated steps or hard-to-source ingredients. Fresh parsley and thyme scattered over the top at the end keep things bright and herby, cutting through the richness of the roasted potato beautifully. If you have pomegranate seeds on hand, a small handful adds a jewel-like pop of color and a little tartness that pulls the whole dish together. This is the kind of side that earns compliments at the table and happens to work quietly within your dietary needs at the same time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!