Gluten 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 loaded 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. Naturally free from gluten in every component, this dish sidesteps the usual label-reading stress entirely — no flour, no grains, no substitutions required. The tahini adds a subtle nuttiness that plays beautifully against the earthy sweetness of the potato, while the turmeric gives everything a gorgeous golden color. Toasted pumpkin seeds on top bring just enough crunch to contrast the silky filling, and a scatter of fresh parsley keeps it feeling bright and fresh. It works equally well as a hearty side or a light main, and the twice-baked method means the flavors have time to really meld together in the oven. This is the kind of recipe that looks impressive on the table but comes together with nothing more than a fork and a skillet.
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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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