Nutmeg Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already one of the most naturally satisfying ingredients out there, and this twice-baked version takes them somewhere genuinely special. The flesh gets scooped out, mashed with creamy tahini, bright lemon juice, and a warming blend of turmeric and ginger, then packed back into the skins and roasted until the tops turn lightly golden. That second trip into the oven is what makes the difference — the filling sets into something almost silky while the edges get just a little caramelized. Toasted pumpkin seeds add a satisfying crunch on top, and a scatter of fresh parsley keeps everything feeling vibrant and fresh. The whole spice lineup here — turmeric, ginger, black pepper — delivers real depth and warmth without a trace of nutmeg, which can sneak into sweet potato recipes more often than you'd expect. Whether you're avoiding nutmeg by choice or necessity, this one is completely worry-free and doesn't sacrifice a single bit of flavor. It works beautifully as a hearty side or a light main, and the ingredients are simple enough to keep on hand for any night of the week.
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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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