Lupin Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These showstopping sweet potatoes are fanned into delicate accordion slices, roasted until the edges caramelize and crisp while the centers turn meltingly tender. A warm herb oil made with turmeric, fresh ginger, garlic, cinnamon, and a touch of maple syrup gets brushed deep into every cut, building layers of earthy, golden flavor that taste far more complex than the ingredient list suggests. Fresh parsley, thyme, and a scatter of pomegranate seeds finish the dish with brightness and color that makes it look genuinely impressive on the table. Every ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based thickeners, no hidden fillers to second-guess. That matters more than it might seem, because lupin flour has quietly made its way into all kinds of packaged seasonings, spice blends, and even some cooking oils, making simple roasted dishes feel less simple than they should be. Starting from whole sweet potatoes and pantry spices keeps everything clean and transparent from the first cut to the last bite. The chopstick trick for slicing is genuinely clever and makes the hasselback technique approachable even if you've never tried it before. Serve these straight from the oven while the edges are still crackling and the herb oil is fragrant — they won't last long.
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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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