Celery 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 loaded back into their skins and baked a second time. The result is creamy, warmly spiced, and deeply satisfying — the kind of dish that feels indulgent without being heavy. Toasted pumpkin seeds add a nutty crunch on top that makes every bite more interesting. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no hidden aromatics or sneaky seasoning blends to second-guess. It's a great example of how plant-based cooking can be bold and complex using nothing but pantry staples and good technique. Whether you serve these as a weeknight main or a standout side at the dinner table, they disappear fast.
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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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