Hazelnut Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a showstopper ingredient, but the hasselback technique takes them somewhere truly special — those accordion-style cuts fan open in the oven, soaking up every drop of the golden turmeric and herb oil while the edges turn caramelized and just a little crispy. The spiced oil is built from pantry staples like ground turmeric, fresh ginger, garlic, cinnamon, and a touch of maple syrup, creating a warm, fragrant glaze that seeps between every slice during that second roast. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, with no nut-based oils, pastes, or garnishes anywhere in the recipe. Finishing with fresh flat-leaf parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes the whole dish look like it came out of a restaurant kitchen. This is the kind of side dish that earns compliments before anyone even takes a bite.
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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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