Dairy Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade here, roasted until tender, scooped out, and whipped into a silky filling with tahini, turmeric, ginger, and a bright hit of lemon juice before going back into the oven for a second round. The result is deeply savory, warmly spiced, and satisfying in a way that feels indulgent without relying on any butter or cream. Tahini does all the heavy lifting that dairy usually would — adding richness and body to the mashed filling so nothing feels missing. A quick toast of pumpkin seeds in olive oil right on the stovetop brings a nutty crunch that makes every bite more interesting. The golden edges on the filled shells after that second bake are genuinely hard to resist. Fresh parsley scattered on top at the end keeps things bright and pulls the whole dish together visually. Whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight, these come together with pantry staples and zero stress.
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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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