Gluten Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a weeknight hero, but the hasselback technique transforms them into something genuinely showstopping — fanned slices that crisp at the edges while the interior stays pillowy and tender. The real magic here is the turmeric herb oil, a warm, golden blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets brushed deep into every cut so the flavor saturates the whole potato. Every single ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — it's just straightforward, beautiful food. The two-stage roasting method is the key to getting those caramelized, slightly crispy slice edges without drying out the flesh, and it's easier to pull off than it looks. Fresh parsley, thyme, and a handful of pomegranate seeds finish the dish with brightness and a little pop of color that makes it look like it came out of a restaurant kitchen. This works just as well as a stunning side for a dinner party as it does a satisfying solo meal straight off the sheet pan.
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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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