Pecan Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper straight out of the oven — golden, caramelized at the edges, and fanned open to soak up every drop of a warm, aromatic herb oil. The technique of slicing almost all the way through creates dozens of thin layers that crisp up beautifully while the inside stays creamy and tender. A fragrant blend of turmeric, fresh ginger, garlic, cinnamon, and maple syrup gets brushed deep into those cuts halfway through roasting, turning each slice into something genuinely special. Fresh parsley, thyme, and a scatter of pomegranate seeds finish the dish with brightness and a little pop of color that makes it look like it came out of a restaurant kitchen. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook with confidence. This works equally well as a stunning side dish for a dinner party or as the main event on a weeknight plate.
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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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