Paleo Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a paleo staple, but this preparation turns them into something genuinely showstopping. The hasselback technique — those careful crosswise cuts that fan the potato open like an accordion — creates dozens of thin edges that caramelize and crisp in the oven while the interior stays creamy and tender. What really sets this dish apart is the warm turmeric herb oil brushed between the slices midway through roasting, layering in ginger, garlic, cinnamon, and a touch of maple syrup for a deeply aromatic, golden finish. Every single ingredient here is whole-food and grain-free, so there's no need to audit labels or swap anything out. The fresh parsley and thyme scattered over the top at the end add a bright, herby contrast to all that warm spice, and the optional pomegranate seeds bring a little jewel-like pop of tartness that makes the whole platter look like it belongs in a restaurant. This is the kind of side dish that quietly steals the show at the dinner 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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