Beef Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here, roasted until tender, scooped out, and mashed with tahini, turmeric, ginger, and a bright hit of lemon juice before being stuffed back into their own skins and baked a second time. The result is creamy, warmly spiced, and deeply satisfying in a way that feels far more indulgent than the ingredient list suggests. Tahini brings a nutty richness that makes the filling feel luxurious, while turmeric and ginger give it that golden color and a gentle, earthy heat. A quick toast of pumpkin seeds in olive oil adds the perfect crunch on top — those little pops in the pan are genuinely satisfying to watch. This is the kind of plant-forward dish that doesn't ask you to compromise on flavor or texture, and it comes together entirely from pantry staples and fresh produce with no meat required. Whether you're cooking for someone who avoids beef or just looking for a weeknight dinner that feels a little special, these stuffed potatoes deliver every time.
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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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