Oats Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden, caramelized at the edges, and infused with a warm turmeric and herb oil that smells absolutely incredible as it roasts. The hasselback technique fans the slices open just enough to let that fragrant garlic, ginger, cinnamon, and maple syrup mixture seep deep into every layer, so each bite is rich and complex all the way through. Fresh parsley, thyme, and a scatter of pomegranate seeds finish the dish with brightness and a little pop of color that makes it look far more involved than it actually is. Every single ingredient here is naturally free from oats and oat derivatives — no grains, no hidden thickeners, nothing to second-guess. That matters more than it might seem, since packaged spice blends and flavored oils can sometimes sneak in unexpected additives, but this recipe builds all its flavor from scratch using whole spices and fresh aromatics. The result is a side dish that feels festive and a little luxurious, whether you're serving it alongside a weeknight dinner or bringing it to a holiday spread. Serve it straight from the oven while those slice edges are still crisp and the herb oil is glistening.
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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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