Xanthan Gum Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-cut sweet potatoes are as stunning to look at as they are to eat — golden, caramelized at the edges, and fanned open to catch every drop of a warmly spiced turmeric and herb oil. The technique of slicing almost all the way through creates dozens of thin layers that roast up tender in the center while the exposed edges turn beautifully crisp. A quick stovetop infusion of garlic, fresh ginger, cinnamon, and maple syrup gets brushed deep into those cuts halfway through roasting, so the flavor works its way into every single slice. Everything here is naturally free of thickeners and stabilizers — just whole sweet potatoes, good olive oil, and real spices doing all the heavy lifting. Fresh parsley, thyme, and a handful of pomegranate seeds finish the dish with brightness and a little pop of color that makes it feel genuinely special. It works as a showstopping side for a dinner party or an easy weeknight centerpiece you'll want to make on repeat.
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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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