Cashew Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here — roasted until tender, scooped out, and whipped into a silky filling with tahini, turmeric, ginger, and a bright hit of lemon juice before being baked a second time until lightly golden. The result is creamy, warmly spiced, and deeply satisfying in a way that feels both nourishing and a little indulgent. Tahini does a lot of heavy lifting in recipes that might otherwise lean on nut butters or cream-based sauces, making it a smart swap that keeps things completely tree-nut-free without sacrificing any richness. Toasted pumpkin seeds add a satisfying crunch on top, along with a subtle nuttiness that rounds out every bite. The whole thing comes together with pantry staples and a handful of fresh ingredients — no specialty products, no label-scanning required. A scatter of fresh parsley at the end keeps it looking vibrant and restaurant-worthy on the plate.
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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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