Pistachio Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
These twice-baked sweet potatoes are the kind of dish that looks impressive on the table but comes together with a surprisingly short list of pantry staples. The filling gets mashed with tahini, turmeric, lemon juice, and a touch of ginger, creating something deeply savory, warmly spiced, and just a little nutty — all without a single tree nut in sight. For anyone navigating nut allergies or sensitivities, tahini is the secret weapon here: it delivers that rich, creamy depth you might otherwise worry about missing, and it's made entirely from sesame seeds. The pumpkin seeds toasted in a skillet on the stovetop add a satisfying crunch and a gorgeous golden finish that makes every bite feel considered. A scatter of fresh parsley at the end brightens the whole thing up and adds a pop of color against that vivid turmeric-orange filling. This is the kind of vegetarian centerpiece or hearty side that earns a permanent spot in your weeknight 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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