Turkey Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are a showstopper on any table — golden at the edges, tender through the center, and layered with a warm, fragrant herb oil that makes every single slice worth savoring. The hasselback technique is easier than it looks, and the chopstick trick means you get those beautiful fanned cuts without any stress. A turmeric, ginger, and cinnamon blend blooms in olive oil with a touch of maple syrup, then gets brushed deep into every crevice during roasting so the flavor builds all the way through. Fresh parsley, thyme, and a handful of pomegranate seeds finish things off with brightness and a little pop of color that makes the whole dish feel genuinely special. This is the kind of recipe that works just as well as a stunning side at a holiday spread as it does on a quiet weeknight when you want something a little more interesting than a plain baked potato. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden animal proteins sneaking into your meal. It's naturally satisfying, deeply savory-sweet, and honestly hard to stop eating straight off the pan.
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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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