Eosinophilic Esophagitis Friendly Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are one of those ingredients that feel like a gift when you're navigating a long list of foods to avoid — naturally rich, filling, and endlessly versatile. Here, they get roasted until deeply tender, then scooped, mashed with tahini, turmeric, ginger, and lemon juice, and baked a second time until the tops turn lightly golden. The result is creamy and warming with a subtle earthiness that feels genuinely satisfying rather than like a compromise. Managing eosinophilic esophagitis often means steering clear of the top trigger foods — dairy, wheat, eggs, soy, nuts, seafood — and this recipe sidesteps all of them using a short list of whole, recognizable ingredients. Tahini brings a smooth, nutty richness without tree nuts, and the toasted pumpkin seeds on top add a gentle crunch that makes each bite feel complete. A squeeze of lemon and a handful of fresh parsley tie everything together with brightness. It's the kind of dish that's easy enough for a weeknight but impressive enough to serve to anyone at the table, regardless of their dietary needs.
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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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