Tree Nut Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that makes every single slice worth savoring. The turmeric and ginger give the herb oil a gorgeous amber hue and a gentle heat, while a touch of maple syrup and cinnamon round everything out into something that feels almost luxurious. Fresh parsley, thyme, and a handful of jewel-bright pomegranate seeds finish the dish with color and brightness that no one will be able to resist. The chopstick trick for slicing is genuinely clever — it keeps the cuts even and the potato intact, so you get that dramatic fan effect without any stress. Everything here is built from whole, straightforward pantry ingredients, so there's no need to scan labels or second-guess what's hiding in a sauce or spice blend. It works beautifully as a side for a dinner party or as the kind of weeknight vegetable that quietly steals the show from whatever is on the plate beside it.
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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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