Fish Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade here — roasted until tender, scooped out, and mashed with tahini, turmeric, ginger, and a bright hit of lemon juice before being stuffed back into their skins and baked a second time. The result is creamy, warmly spiced, and deeply satisfying in a way that feels far more indulgent than the ingredient list suggests. Tahini brings a nutty richness that pairs beautifully with the natural sweetness of the potato, while turmeric and ginger give the whole thing an earthy, golden depth. Toasted pumpkin seeds scattered over the top add just the right amount of crunch and a subtle nuttiness that ties everything together. Every single ingredient in this dish is completely plant-based and ocean-free, so there's zero guesswork about hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into packaged sauces and seasonings. A finishing scatter of fresh parsley keeps it bright and fresh-looking on the plate. This one works just as well as a hearty side as it does a light main course.
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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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