Vegan Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a crowd-pleaser, but the hasselback technique transforms them into something genuinely showstopping — those fanned slices soak up every drop of flavor and crisp at the edges in a way a plain roasted potato never could. The real magic here is the turmeric herb oil, a warm, golden blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets spooned between the slices halfway through roasting, seeping into every cut and caramelizing beautifully by the time the potatoes come out of the oven. Every single ingredient in this dish is completely plant-based, so there's nothing to swap, substitute, or second-guess — it's built that way from the ground up. Fresh parsley and thyme scattered over the top at the end add a bright, herby lift that balances the deep, earthy spice of the oil, and a handful of pomegranate seeds (if you have them) makes the whole platter look like it belongs in a restaurant. The chopstick trick for slicing is genuinely clever and takes the guesswork out of getting even cuts without going all the way through. This is the kind of dish that earns compliments at a dinner table whether your guests eat plants exclusively or not.
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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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