Peanut 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, aromatic herb oil that makes every single slice worth savoring. The turmeric, ginger, cinnamon, and maple syrup come together in a quick pan sauce that seeps down between the cuts during roasting, infusing the flesh with earthy, slightly sweet depth. Fresh parsley, thyme, and a handful of pomegranate seeds finish the whole thing off with brightness and a little pop of color. Every ingredient here is straightforward and naturally free from peanuts, so there's no need to scrutinize labels or worry about hidden allergens lurking in a spice blend or sauce. The hasselback technique looks impressive but is genuinely approachable — a couple of chopsticks on the cutting board do all the guesswork for you. This is the kind of side dish that quietly steals the show, whether you're serving it alongside a weeknight roast or bringing it to a holiday spread.
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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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