High Fructose Corn Syrup Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden at the edges, tender through the center, and layered with a warm, fragrant oil that makes every single slice worth savoring. The turmeric, ginger, cinnamon, and garlic bloom together in olive oil before getting brushed deep into those fanned cuts, so the flavor works its way all the way through the potato as it finishes roasting. Pure maple syrup adds just a whisper of sweetness that plays beautifully against the earthy spices — and unlike the corn syrup-laced glazes you'll find in plenty of packaged or restaurant versions of sweet potato dishes, this one keeps things completely clean and ingredient-transparent. That matters more than it sounds, because high fructose corn syrup has a way of sneaking into spice blends, bottled sauces, and even some maple-flavored syrups, so using real, whole ingredients here is the whole point. The finishing scatter of fresh parsley, thyme, and optional pomegranate seeds turns a humble root vegetable into something that looks genuinely impressive on a platter. This is the kind of side dish that earns recipe requests before the meal is even over.
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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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