Gut Friendly Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already a gut-friendly powerhouse, and this recipe leans into that with every ingredient choice. The filling gets mashed with tahini, turmeric, ginger, and a squeeze of lemon juice — a combination that's as nourishing as it is deeply savory and warm. Black pepper is included alongside the turmeric, which is a smart pairing that helps your body make the most of what you're eating. Toasted pumpkin seeds add a satisfying crunch on top, bringing in healthy fats and a little extra nutrition without anything harsh or hard to digest. The whole thing comes together in two rounds of roasting, so the flavors concentrate and the edges turn just golden enough to feel indulgent. It's the kind of dish that looks impressive on the plate but relies entirely on whole, simple ingredients you can feel good about. Finish with a scatter of fresh parsley and serve straight from the oven for maximum effect.
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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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