Vegetarian Hasselback Sweet Potatoes with Turmeric & Herb Oil
Sweet potatoes are already a weeknight hero, but the hasselback technique transforms them into something genuinely showstopping — each crosswise cut fans open during roasting to create crispy, caramelized edges with a pillowy, tender center. The real magic here is the turmeric herb oil, a warm, fragrant blend of fresh ginger, garlic, cinnamon, and a touch of maple syrup that gets brushed deep into every slice halfway through roasting. That second coat of oil is what takes this from good to extraordinary, letting the spices seep into every layer and build a golden, aromatic crust. Fresh parsley, thyme, and a handful of pomegranate seeds finish the whole thing off with brightness and a little pop of color that makes it look like it came out of a restaurant kitchen. Every single ingredient here is plant-based and straightforward, so there's no need to scan labels or swap anything out — it just works. This is the kind of dish that earns compliments at a dinner party but is honestly simple enough for a regular Tuesday night.
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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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