Gelatin Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and layered with a warm, fragrant oil that seeps into every slice as they roast. The turmeric and ginger give the whole dish a gorgeous amber glow, while a touch of maple syrup and cinnamon rounds out the spice with just enough sweetness. Every ingredient here is straightforwardly plant-based and pantry-friendly, so there's nothing hidden to second-guess — no thickeners, no additives, just real food doing beautiful work. The chopstick trick for slicing is genuinely clever and makes the accordion cuts foolproof even if you've never attempted hasselback-style cooking before. A final scatter of fresh parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes the platter look almost too pretty to eat. This is the kind of side dish that earns compliments at a dinner table without requiring much fuss from the cook.
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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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