Mustard Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden at the edges, tender all the way through, and layered with a warm, fragrant herb oil that seeps into every single slice. The turmeric and ginger give the whole dish a gorgeous burnished color and a gently spiced depth, while a touch of maple syrup balances everything with just a hint of sweetness. Fresh parsley, thyme, and a scatter of pomegranate seeds finish it off with brightness and a little pop of color that makes it look far more elaborate than it actually is. For anyone navigating a mustard sensitivity, this recipe is a genuinely satisfying find — the flavor is bold and complex without relying on any condiments or spice blends that commonly sneak mustard in. Every ingredient here is straightforward and easy to verify, so you can cook with confidence rather than squinting at labels. The hasselback technique is easier than it looks, especially with the chopstick trick to guide your knife, and the payoff is a crispy-edged, silky-centered potato that earns its place as a centerpiece side dish.
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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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