Paleo Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already a comfort food staple, but roasting them twice transforms them into something genuinely special — creamy, warmly spiced, and satisfying in a way that feels indulgent without straying from whole, unprocessed ingredients. The filling gets mashed with tahini, turmeric, ginger, and a bright hit of lemon juice, then spooned back into the skins and baked again until the tops turn lightly golden at the edges. Tahini is the ingredient that makes this work so beautifully — it adds richness and a subtle nuttiness that you'd normally chase with dairy, keeping everything completely grain- and legume-free. Toasted pumpkin seeds scattered over the top bring a satisfying crunch and a little extra protein to round out the dish. The black pepper isn't just seasoning here — it actually helps your body absorb the turmeric, so every bite is working harder than it looks. Whether you're serving these as a hearty side or a light main, they come together with pantry staples and no complicated techniques. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!