Chestnut Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here — roasted until tender, scooped out, mashed with tahini, turmeric, ginger, and lemon juice, then baked a second time until the tops turn lightly golden and the edges just start to caramelize. The result is creamy, warmly spiced, and deeply satisfying in a way that feels far more indulgent than the ingredient list suggests. Toasted pumpkin seeds scattered over the top add a nutty crunch that makes every bite interesting, and a handful of fresh parsley keeps things bright. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — tahini is sesame-based, the seeds are pepitas, and every other component is a straightforward pantry staple with no hidden surprises. That kind of clean, worry-free ingredient list is genuinely rare in recipes that taste this rich and complex. It works equally well as a weeknight side or a vegetarian main that actually holds its own on the plate. Serve them straight from the oven while the seeds are still crisp for the best possible texture.
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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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