Macadamia 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 fragrant turmeric and herb oil that seeps into every slice as they roast. The technique of cutting the potatoes almost all the way through creates dozens of thin, crispy-edged layers while keeping the interior fluffy and tender, and it's easier to pull off than it looks thanks to a simple chopstick trick on the cutting board. A warm blend of garlic, fresh ginger, cinnamon, and maple syrup gets brushed over the potatoes halfway through roasting, building deep, complex flavor without a single ingredient that could cause concern for anyone avoiding tree nuts. Everything here is built from whole, straightforward pantry staples — olive oil, spices, fresh herbs — so there's no need to scrutinize labels or swap anything out. A finishing scatter of flat-leaf parsley, fresh thyme, and optional pomegranate seeds adds brightness and color that makes the dish look genuinely stunning on a platter. This is the kind of side that earns recipe requests at the dinner table.
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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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