Nitrate & Nitrite Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that smells incredible the moment it hits the oven. The crosswise slicing technique lets the turmeric, ginger, cinnamon, and maple syrup seep deep into every layer, so each bite is packed with flavor rather than just coated on the surface. Fresh parsley, thyme, and a handful of pomegranate seeds finish things off with color and brightness that make this dish look far more involved than it actually is. For anyone navigating processed-meat-heavy menus or watching for hidden preservatives in packaged sides, this is the kind of whole-food recipe that delivers serious satisfaction with zero compromise. Every ingredient here is straightforward and naturally free of synthetic additives — just real produce, olive oil, spices, and herbs doing exactly what they're supposed to do. It works beautifully as a centerpiece side for a weeknight dinner or as something impressive enough to bring to 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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