Honey Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper straight out of the oven — golden, caramelized at the edges, and fanned open to soak up every drop of a warm, fragrant herb oil. The technique of slicing down nearly through the potato creates dozens of thin layers that crisp up beautifully while the center stays creamy and tender. A lot of glazed sweet potato recipes lean on honey for sweetness, but here pure maple syrup does the job just as well, binding the turmeric, ginger, cinnamon, and garlic into a deeply aromatic coating that seeps between every slice. The spice blend is earthy and bold without being heavy, and the fresh parsley and thyme scattered over the top at the end keep everything bright. Optional pomegranate seeds add little bursts of tartness that play beautifully against the warm, sweet flesh. This is the kind of side dish that looks like it took serious effort but comes together with straightforward ingredients and a two-stage roast that does most of the work for you.
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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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