Sesame 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 fanned open to soak up every drop of a warm, fragrant 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 almost luxurious for a side dish. Every ingredient here is straightforward and naturally free from sesame in any form — no tahini, no sesame oil, no hidden seed blends — so you can cook with complete confidence. The technique of roasting in two stages is what makes these so special: the first round softens the flesh all the way through, and the second round, after the herb oil goes on, crisps those thin slice edges into something almost chip-like. Fresh parsley and thyme scattered over the top at the end keep things bright and herby, and a handful of pomegranate seeds adds a little jewel-like pop if you want to dress it up further. This is the kind of dish that looks like it took serious effort but comes together with pantry staples and a steady hand with a knife.
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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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