Yeast Free Hasselback Sweet Potatoes with Turmeric & Herb Oil
These accordion-sliced sweet potatoes are a showstopper on any table — golden, caramelized at the edges, and layered with a warm, fragrant oil that seeps into every cut. The turmeric, ginger, cinnamon, and maple syrup come together into something that feels almost luxurious, yet every single ingredient is completely free of yeast and fermented additives. That matters more than it sounds, because so many store-bought sauces, glazes, and spice blends sneak in yeast extract or vinegar-based ingredients that can derail an otherwise clean dish. Here, you're building all that depth yourself from scratch — fresh garlic bloomed in olive oil, warm spices toasted just until fragrant, a touch of pure maple syrup for balance. The hasselback technique is the real magic trick: those thin crosswise cuts let the herb oil penetrate deep into the flesh while the exposed slice edges crisp and caramelize in the oven. A finish of fresh parsley, thyme, and optional pomegranate seeds adds brightness and color that makes this feel genuinely special. It's the kind of side dish that quietly steals the whole meal.
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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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