Legume Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that makes every single slice worth savoring. The accordion-style cuts aren't just for looks; they let that turmeric, ginger, cinnamon, and maple syrup mixture seep deep into the flesh during the second roast, building layers of flavor you'd never get from a plain baked potato. For anyone navigating a legume-free lifestyle, this kind of bold, satisfying side dish can feel hard to come by, but every ingredient here is naturally in the clear — no beans, no lentils, no hidden legume derivatives to second-guess. The herb oil comes together in just a couple of minutes on the stovetop while the potatoes do their first round in the oven, so the timing feels almost effortless. A final scatter of fresh parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes the whole platter look like something from a restaurant pass. Serve these straight from the oven while the edges are still caramelized and just beginning to crisp — that contrast of texture is genuinely the best part.
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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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