Nightshade Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and this preparation takes them somewhere genuinely special. Each potato is sliced accordion-style so the cuts fan open during roasting, soaking up a warm, golden oil infused with turmeric, fresh ginger, garlic, cinnamon, and a touch of maple syrup — the kind of flavor combination that makes the whole kitchen smell incredible. The edges caramelize and crisp while the interior stays pillowy and tender, giving you two textures in every bite. Finishing with fresh parsley, thyme, and a scatter of pomegranate seeds adds brightness and a little pop of color that makes this dish look as good as it tastes. For anyone navigating a nightshade-free table, this is the kind of showstopper that never feels like a compromise — there are no tomatoes, peppers, or paprika anywhere in the ingredient list, just clean, vibrant flavors built entirely from roots, herbs, and spices. It works beautifully as a side for a dinner party or as 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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