Almond Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
These twice-baked sweet potatoes are the kind of dish that looks impressive on the table but comes together with a surprisingly short ingredient list and a straightforward process. The filling gets mashed with tahini, turmeric, ground ginger, lemon juice, and a drizzle of olive oil before being spooned back into the roasted skins — the result is creamy, warmly spiced, and deeply satisfying. Toasted pumpkin seeds scattered over the top add a nutty crunch that makes every bite more interesting, and they come together in just a few minutes on the stovetop while the potatoes finish their second bake. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and delicious option — tahini brings all the richness you could want without a single almond or almond-derived ingredient in sight. It works beautifully as a hearty side dish or a light main, and the golden turmeric color makes it look almost too good to eat. Fresh parsley on top is optional but adds a bright, herby finish that ties everything together.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 8 oz each)
- 1 tbsp extra virgin olive oil, plus more for rubbing
- 2 tbsp tahini
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp pumpkin seeds (pepitas), raw
For the topping
- 1 tsp extra virgin olive oil (for toasting seeds)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Rub the sweet potatoes all over with a thin film of olive oil and place them on the prepared baking sheet.
- 2
Roast the sweet potatoes for 45–50 minutes, until a fork slides through the thickest part with no resistance and the skins are slightly wrinkled. Remove from the oven and let cool for 5 minutes — just enough to handle.
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