Peanut Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here, roasted until tender, scooped out, and whipped into a silky filling with tahini, turmeric, ginger, and a bright hit of lemon juice before being baked a second time until lightly golden. The result is something that feels indulgent and nourishing at the same time — creamy, warmly spiced, and just a little nutty from the sesame. Tahini is the secret weapon that makes this dish so satisfying without relying on any peanut-based ingredients, so there's no need to second-guess the label or swap anything out. Toasted pumpkin seeds add a gorgeous crunch on top, and a handful of fresh parsley keeps things feeling bright and fresh. This is the kind of dish that works as a hearty side or a light main, and it looks far more impressive than the effort involved. Whether you're cooking for someone with peanut concerns or just want a plant-forward recipe that genuinely delivers on flavor, this one earns a permanent spot in the rotation.
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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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