Coconut 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, golden filling before being baked a second time until the edges turn just slightly crisp. The combination of tahini, turmeric, ginger, and lemon juice transforms the naturally sweet flesh into something deeply savory and a little earthy, with a brightness that keeps every bite interesting. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a nutty finish that pulls the whole dish together beautifully. Many creamy stuffed sweet potato recipes lean on coconut milk or coconut cream to get that luscious texture, but this one achieves it entirely through tahini and olive oil — no coconut products anywhere in the ingredient list. That makes it a genuinely reliable option when you need to avoid coconut without sacrificing richness or depth of flavor. The mashed filling is smooth and indulgent on its own terms, and the double-bake method gives it a slightly set, almost soufflé-like quality that feels special without being fussy. Fresh parsley at the end adds a pop of color and a clean herbal note that lifts the warm spices nicely.
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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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