Wheat Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These fan-cut sweet potatoes are a showstopper — golden at the edges, tender all the way through, and drenched in a warm, fragrant oil that hits every note of earthy, sweet, and aromatic. The hasselback technique is simpler than it looks, and the payoff is dramatic: each slice opens up during roasting to catch pools of turmeric, ginger, cinnamon, and maple syrup, building layers of caramelized flavor you just can't get from a plain baked potato. Every single ingredient here is naturally free from wheat and gluten, so there's no label-checking or substitution stress — just straightforward, wholesome cooking. The herb oil comes together in minutes on the stovetop while the potatoes do their first round in the oven, making the whole process feel surprisingly relaxed for such an impressive result. A finish of fresh parsley, thyme, and optional pomegranate seeds adds brightness and a little pop of color that makes this dish look as good as it tastes. Serve it as a stunning side or let it anchor a plant-forward meal — either way, it disappears fast.
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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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