Rice Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden, caramelized at the edges, and layered with a warm, fragrant oil that seeps into every single slice. The turmeric and ginger give the whole dish an earthy, slightly spicy depth, while a touch of maple syrup and cinnamon rounds everything out with just enough sweetness. The technique is simpler than it looks: a pair of chopsticks or wooden spoon handles does all the work of keeping your cuts even, so you get that beautiful fan effect without any fuss. Because the entire recipe is built around whole vegetables, olive oil, and fresh herbs, there's no grain or starch filler hiding anywhere — just clean, bold ingredients doing exactly what they're supposed to do. The finishing scatter of flat-leaf parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes this feel genuinely special. Whether you're serving it as a side or letting it anchor a lighter meal, this one earns its place at the center of the 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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