Pecan Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade here — roasted until tender, scooped out, and mashed with tahini, turmeric, ginger, and a bright hit of lemon juice before being stuffed back into their skins and baked a second time. The result is creamy, warmly spiced, and deeply satisfying in a way that feels both nourishing and a little indulgent. Tahini brings a nutty richness without any tree nut involvement, making this a smart choice when you need to sidestep pecan-based toppings that show up on so many sweet potato recipes this time of year. Instead of the usual candied nut situation, toasted pumpkin seeds do the heavy lifting on top — they get golden and poppy in just a few minutes on the stovetop and add a genuinely satisfying crunch. A scatter of fresh parsley at the end keeps things bright and colorful. This is the kind of dish that works as a hearty side or a light main, and it comes together with pantry staples you likely already have on hand.
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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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