Mustard 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 and the edges just start to caramelize. The result is creamy, warmly spiced, and deeply satisfying in a way that feels both nourishing and a little indulgent. Tahini brings a rich, nutty depth that pairs beautifully with the natural sweetness of the potato, while turmeric and ginger give the filling a vibrant color and gentle heat. For anyone navigating a mustard-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, with no condiments or spice blends that tend to sneak mustard in through the back door. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that rounds out the whole dish. A little fresh parsley at the end keeps things bright and fresh. These make a stunning side or a light main, and they come together with nothing more than a baking sheet, a skillet, and a fork.
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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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