Macadamia Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes roasted until their skins wrinkle and their flesh turns silky are already a treat, but scooping them out, mashing them with tahini, turmeric, ginger, and lemon juice, and then baking them a second time takes the whole thing to another level entirely. The filling gets this warm, golden color from the turmeric and a nutty, slightly tangy depth from the tahini that makes every bite feel more interesting than your average stuffed potato. A quick toast of pumpkin seeds in olive oil adds a satisfying crunch on top without any of the tree nut concerns that can make snacking and cooking stressful. Because every single ingredient here is straightforward and easy to verify, you can put this on the table with total confidence — no label-scanning required. It works beautifully as a hearty side or a light main, and the fresh parsley scattered over the top gives it a bright, finished look that feels genuinely impressive for how simple the process actually is.
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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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