MSG Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already one of nature's most satisfying ingredients, but the hasselback technique takes them somewhere truly special — each crosswise cut fans open during roasting to create crispy, caramelized edges with a pillowy, tender center. The real magic here is the turmeric and herb oil, a warm blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets brushed deep into every slice halfway through roasting, building layers of golden, aromatic flavor. Every single ingredient in this dish is whole and straightforward, which means no hidden flavor enhancers, no seasoning packets, and no guesswork about what's actually going into your food. That matters more than people realize — a lot of store-bought spice blends and glazes sneak in additives that have no business being on a sweet potato. Here, the depth of flavor comes entirely from real spices bloomed in good olive oil, and the result is genuinely complex and rich without any shortcuts. Fresh flat-leaf parsley, thyme, and a handful of pomegranate seeds finish everything off with brightness and a little pop of color that makes this as beautiful to look at as it is to eat. It works equally well as a showstopping side dish or a satisfying centerpiece on its own.
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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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