Red Meat Allergy Friendly Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden, caramelized at the edges, and soaked through with a warm, fragrant oil that brings together turmeric, ginger, cinnamon, and a touch of maple syrup. The hasselback technique is simpler than it looks, and the payoff is enormous: each thin slice fans open in the oven, soaking up every drop of that spiced oil while the edges turn delicately crisp. For anyone navigating a red meat allergy, this is the kind of deeply satisfying, hearty dish that fills the gap without any compromise — it's built entirely on plants, olive oil, and bold spice. The two-stage roasting process is key: the first round softens the potato all the way through, and the second locks in that sticky, spiced glaze with gorgeous caramelized edges. Fresh parsley, thyme, and optional pomegranate seeds finish the dish with brightness and a little pop of color that makes it feel genuinely special. Whether you're serving it as a centerpiece side or a light main, this one earns its place at the table every single time.
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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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