PCOS Friendly Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already a standout ingredient for blood sugar balance, and this recipe leans into that strength with a filling that's built around anti-inflammatory heavyweights like turmeric, ginger, and tahini. The combination of healthy fats from olive oil and tahini alongside the natural fiber in sweet potato flesh helps slow glucose absorption — exactly the kind of meal that works with your body rather than against it. Black pepper is a small but intentional detail here, since it significantly boosts the bioavailability of turmeric's active compounds. Pumpkin seeds get a quick toast in olive oil until they pop and turn golden, adding a satisfying crunch along with zinc and magnesium that are often flagged as important for hormonal health. The twice-baked method gives you a creamy, deeply savory filling mounded back into crispy skins — it feels indulgent without relying on anything that would spike insulin or cause a crash. A squeeze of lemon juice brightens the whole thing and keeps the flavors from feeling heavy. This is the kind of weeknight dish that looks impressive on the plate but asks very little of you in the kitchen.
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!