Rye Free Hasselback Sweet Potatoes with Turmeric & Herb Oil

These fan-sliced sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that pulls together turmeric, ginger, cinnamon, and a touch of maple syrup into something genuinely special. The hasselback technique is easier than it looks (a couple of chopsticks do all the guiding work), and it pays off big: each thin slice crisps slightly while soaking up every drop of that spiced oil. Every single ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — just straightforward, wholesome produce and pantry staples. Fresh parsley and thyme scattered over the top add a bright, herby lift that balances the earthy warmth of the spices beautifully. A handful of pomegranate seeds, if you have them, adds little bursts of tartness that make the whole dish feel almost restaurant-worthy. This one works just as well as a stunning side for a dinner party as it does as a satisfying weeknight centerpiece.

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