Lactose Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already one of the most naturally satisfying vegetables out there, but the hasselback technique takes them somewhere truly special — all those thin, fanned slices soak up flavor and develop crispy, caramelized edges while the inside stays pillowy and tender. The real magic here is the turmeric and herb oil, a warm, golden blend of garlic, fresh ginger, cinnamon, and maple syrup that gets brushed deep into every cut during roasting. It smells incredible and tastes even better. Because the entire dish is built on olive oil rather than butter or cream, it's completely free of dairy without any substitutions or compromises — just bold, naturally rich flavor from start to finish. The finishing touch of fresh parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes this look as impressive as it tastes. This is the kind of side dish that quietly steals the show at the dinner table, whether you're serving it alongside a weeknight protein or bringing it to a holiday spread.
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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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