Cinnamon Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and this twice-baked version takes them somewhere genuinely exciting. The flesh gets scooped out, mashed with tahini, turmeric, ginger, lemon juice, and olive oil, then packed back into the skins and roasted again until the tops turn lightly golden — deeply savory, a little nutty, and bright all at once. For anyone avoiding cinnamon, sweet potato recipes can feel like a minefield, since that spice shows up in nearly every preparation from casseroles to roasted sides. This one skips it entirely and leans on turmeric and ginger instead, which give the filling warmth and complexity without any of the usual suspects. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that makes each bite feel complete. A little fresh parsley at the end lifts everything with a clean, herby finish. It's the kind of dish that works as a hearty side or a light main, and it comes together with a short, straightforward ingredient list you can feel confident about.
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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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