Low Iodine Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a low-iodine kitchen hero, and this preparation turns them into something genuinely showstopping. The accordion-style cuts aren't just for looks — they let that golden turmeric and herb oil seep deep between every slice, so each bite is layered with warmth from the ginger, cinnamon, and garlic. A touch of maple syrup in the oil caramelizes against the exposed edges as the potatoes roast, creating crispy, lacquered tips that contrast beautifully with the creamy, tender interior. Every ingredient here — olive oil, fresh herbs, sea salt, whole spices — fits comfortably within low-iodine guidelines without any substitutions or compromises. The finish of fresh flat-leaf parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes this feel like a restaurant-worthy side dish. It's the kind of recipe that looks far more complicated than it actually is, which makes it perfect for both weeknight dinners and occasions when you want to impress without the stress.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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