Anti Inflammatory Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet, earthy, and deeply satisfying, these stuffed potato halves are the kind of comfort food that actually makes you feel good after eating. The filling gets mashed with tahini, olive oil, and a bright hit of fresh lemon juice, then seasoned with turmeric, ginger, and black pepper — a combination that reads as warm and aromatic rather than medicinal. Each of those spices earns its place here both for flavor and for the well-documented reasons anti-inflammatory eaters reach for them in the first place, and the black pepper works alongside the turmeric the way it's supposed to. A quick toast of raw pumpkin seeds in a skillet adds a nutty crunch on top that keeps every bite interesting. The whole thing comes together in just over an hour and makes four generous servings, which means it works equally well as a weeknight main or a side dish that steals the show. Fresh parsley scattered over the top at the end adds a little brightness and color without any extra effort. This is the kind of recipe that proves eating with intention doesn't have to mean sacrificing anything on the flavor side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!