Rice Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already one of the most naturally satisfying ingredients out there, and this recipe takes them somewhere genuinely special. The flesh gets scooped out, mashed with tahini, turmeric, lemon juice, and warm spices, then packed back into the skins and roasted a second time until the tops turn lightly golden and the edges caramelize just enough. That double-bake step is what makes the texture so luxurious — creamy inside with a little structure from the skin holding everything together. Toasted pumpkin seeds scattered over the top add a nutty crunch that plays beautifully against the silky, spiced filling. The whole thing is built entirely from vegetables, seeds, and pantry staples, so there's nothing hidden to worry about — no grains, no fillers, just clean, whole-food ingredients doing all the work. A squeeze of lemon keeps it bright, and a handful of fresh parsley finishes it off if you want a little color. It works equally well as a hearty side or a satisfying main on its own.
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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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