Lupin Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here — roasted until tender, scooped out, mashed with tahini, turmeric, ginger, and lemon juice, then baked a second time until the tops turn lightly golden. The result is creamy, warmly spiced, and deeply satisfying in a way that feels far more indulgent than the ingredient list suggests. Toasted pumpkin seeds scattered on top add a nutty crunch that makes every bite interesting. For anyone navigating lupin sensitivities, this kind of recipe is a genuine find — no flour, no legume-based fillers, nothing that typically hides lupin derivatives in an unexpected place. Every ingredient is straightforward and easy to verify, so you can cook with confidence rather than squinting at labels. It works equally well as a hearty side dish or a light main, and the golden turmeric color makes it look stunning on the plate with almost zero extra effort.
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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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