Latex Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and layered with a warm, fragrant oil that seeps into every slice as they roast. The turmeric and herb oil is where the magic happens: garlic, fresh ginger, cinnamon, and a touch of maple syrup bloom together in olive oil to create something deeply savory with just a whisper of sweetness. Brushing that mixture between the opened slices halfway through roasting means the flavors penetrate all the way through, not just coat the surface. For anyone navigating latex sensitivities, this recipe is built entirely from whole, straightforward ingredients — sweet potatoes, olive oil, fresh herbs, and spices — with no hidden additives or processed components to second-guess. A scatter of fresh flat-leaf parsley, thyme, and optional pomegranate seeds at the end adds brightness and a little pop of color that makes the finished dish look genuinely impressive. This is the kind of side that earns compliments at the table but comes together with surprisingly simple technique and pantry staples you likely already have on hand.
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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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