Pescatarian 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, aromatic oil that layers turmeric, fresh ginger, cinnamon, and a touch of maple syrup into something genuinely special. The hasselback technique isn't just for looks; those thin, accordion-style slices let the herb oil seep deep into every cut during the second roast, so the flavor goes all the way down rather than just sitting on the surface. A finishing scatter of flat-leaf parsley, fresh thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes the whole dish feel restaurant-worthy. This is the kind of side that earns compliments before anyone even takes a bite. It comes together with pantry staples and fresh aromatics, no specialty ingredients required, and the two-stage roasting method is straightforward once you get the hang of the chopstick trick for slicing. Whether you're building a pescatarian spread or just want a vegetable dish that genuinely holds its own as the centerpiece, this one delivers on every front.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!