Seed Oil Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a showstopper, but slicing them hasselback-style and roasting them at high heat turns a humble root vegetable into something genuinely dramatic — fanned edges that caramelize and crisp while the inside stays creamy and tender. The real magic here is the herb oil, a warm blend of turmeric, fresh ginger, garlic, cinnamon, and a touch of maple syrup bloomed in extra virgin olive oil, which gets brushed deep into every cut so the flavor seeps all the way through. Olive oil is the only fat in this recipe, which means you're completely clear of the refined vegetable and seed oils that sneak into so many roasted side dishes and store-bought spice blends. The two-stage roasting method — first to soften, then to caramelize after the herb oil goes on — is what gives you those gorgeous lacquered edges without any compromise on texture. Fresh parsley, thyme, and a handful of pomegranate seeds finish the whole thing with brightness and a little pop of color that makes it look far more effort-intensive than it actually is. This is the kind of side dish that quietly steals the show at the dinner table.
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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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