This classic recipe is given a vibrant makeover with a sweet and savory glaze starring fresh ginger and turmeric on a deep purple sweet potato
Our tip: Make a double batch of the glaze and save the leftovers for spreading on toast, or adding zippy flavor to roasted vegetables.
2 medium Stokes® purple sweet potatoes
5 teaspoons olive oil, divided
1/4 teaspoon salt
Fresh thyme leaves, for serving
Chopped walnuts, for serving
For the glaze:
2 tablespoons olive oil
4 garlic cloves, grated
2 teaspoons peeled and grated Frieda’s fresh ginger
1 teaspoon peeled and grated Frieda’s fresh turmeric root
1/2 teaspoon salt
3 tablespoons honey
Preheat oven to 425 degrees and line baking sheet with aluminum foil. Brush 1 teaspoon olive oil across surface of foil.
Place one purple sweet potato on cutting board. Use sharp knife to make thin, even cuts across top, stopping about 1/2 inch from bottom. Placing a wooden chopstick on either side of the potato can guide the knife and prevent cutting all the way through. Repeat with second sweet potato.
Transfer sweet potatoes to baking sheet. Drizzle each with 2 teaspoons olive oil, making sure to get oil between slices. Sprinkle potatoes with salt, then bake 20 minutes.
Remove potatoes from oven and use fork to gently fan out slices. Return potatoes to oven and bake 30-40 minutes more, until soft in middle and crisp on outside.
To make ginger turmeric glaze, warm olive oil in small saucepan over low heat. Add garlic, ginger, turmeric and salt, then sauté until fragrant, about 1 minute. Drizzle honey into saucepan and whisk to combine ingredients. Remove from heat.
Transfer hasselback purple sweet potatoes to serving dish. Generously brush tops and between each slice with ginger turmeric glaze. Reserve extra glaze for serving.
Garnish with thyme leaves and chopped walnuts.