Lactose Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up 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 deeply savory, warmly spiced, and impossibly creamy — all without a drop of butter, cream, or cheese in sight. That's the beauty of this dish: tahini does the heavy lifting, lending a rich, nutty depth that makes you forget dairy was ever an option. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a little extra nuttiness to round everything out. It's the kind of recipe that feels indulgent and nourishing at the same time, which is a rare and wonderful thing. Fresh parsley at the end keeps it bright and pulls the whole plate together beautifully.
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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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