Pescatarian Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here, roasted until tender, scooped out, and mashed with tahini, turmeric, ginger, and a bright hit of lemon before being stuffed back into their skins and baked a second time. The result is deeply savory, warmly spiced, and creamy in a way that feels genuinely indulgent without any heavy dairy or meat involved. Tahini brings a nutty richness that plays beautifully against the natural sweetness of the potato, while turmeric and ginger give the filling a golden color and a gentle, earthy heat. Toasted pumpkin seeds scattered over the top add just the right amount of crunch and a subtle nuttiness that ties everything together. This is the kind of plant-forward dish that satisfies even the most skeptical dinner guests — hearty enough to anchor a meal, elegant enough to serve to company. It comes together with pantry staples and straightforward technique, making it an easy weeknight win or a standout addition to a weekend spread.
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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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