Pork Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are as stunning to look at as they are to eat — golden, caramelized at the edges, and fanned open to soak up every drop of a warm, aromatic herb oil. The turmeric and ginger give the glaze a deep, earthy heat, while a touch of maple syrup and cinnamon round everything out into something that feels genuinely special. Garlic is bloomed gently in olive oil first, which coaxes out its sweetness without any bitterness, and the whole mixture seeps into every slice during that second roast. The result is tender all the way through with crispy, lacquered edges that are almost impossible to stop picking at. 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 ingredient here is naturally free of pork and pork-derived products, so there's no label-checking or substitution stress — just straightforward, plant-based cooking with bold flavor. This one works equally well as a showstopping side for a dinner party or a satisfying weeknight centerpiece.
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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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