Shellfish Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, deeply caramelized between every slice, and drenched in a warm, fragrant oil that brings turmeric, ginger, cinnamon, and a touch of maple syrup together in the best possible way. The hasselback technique is easier than it looks, and a couple of chopsticks on the cutting board do all the work of keeping your cuts perfectly even. As the potatoes roast, the slices splay open just enough to soak up every drop of that spiced herb oil, creating crispy ridges on the outside and pillowy-soft flesh all the way through. Fresh parsley, thyme, and a scatter of pomegranate seeds finish the dish with brightness and a little pop of color that makes it look genuinely impressive on the table. Everything here is built from whole, straightforward pantry ingredients — olive oil, garlic, fresh herbs — so there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. It works equally well as a stunning side for a dinner party or a satisfying weeknight centerpiece you can pull together with minimal fuss.
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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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