Soy Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are as stunning on the plate as they are satisfying to eat — golden, caramelized at the edges, and fanned open to soak up every drop of a warm, fragrant herb oil. The turmeric, fresh ginger, garlic, and cinnamon bloom together in olive oil with a touch of maple syrup, creating a glaze that seeps into every slice during that second round in the oven. The result is tender, deeply spiced flesh with edges that go just slightly crisp — the kind of texture contrast that makes a side dish feel like the main event. Soy can sneak into a surprising number of spice blends, sauces, and even cooking oils, but every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. Fresh flat-leaf parsley, thyme, and a handful of pomegranate seeds finish the dish with brightness and a little pop of color that makes it genuinely beautiful for a dinner table. This is the kind of recipe that looks like it took serious effort but comes together with simple technique and pantry-friendly spices.
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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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