Mushroom Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are as stunning on the plate as they are satisfying to eat — golden, caramelized at the edges, and fanned open to catch every drop of a warmly spiced herb oil. The turmeric, ginger, cinnamon, and maple syrup come together in a quick pan sauce that seeps between each tender slice during roasting, building layers of flavor you'd never expect from such a simple technique. Fresh parsley, thyme, and a handful of pomegranate seeds finish the dish with brightness and a little pop of color that makes it feel genuinely special. Because every ingredient here is a whole food — root vegetables, fresh herbs, pantry spices, and good olive oil — there's zero guesswork about hidden fungi or fungal-derived additives sneaking into your meal. That kind of clean, straightforward ingredient list is harder to find than it sounds, especially in dishes with this much depth. The hasselback method is easier than it looks once you use chopsticks as a depth guide, and the payoff is a showstopper side that works equally well for a weeknight dinner or a holiday 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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