Rye Free Twice-Baked Sweet Potatoes with Turmeric & Tahini

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Rye Free 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 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 far more indulgent than the ingredient list suggests. Tahini adds a nutty richness that plays beautifully against the natural sweetness of the potato, while turmeric gives everything that gorgeous golden color. Toasted pumpkin seeds scattered on top bring just the right amount of crunch to contrast the silky filling. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any other grains — every ingredient is a whole food you can feel confident about, with no hidden fillers or flour to worry about. It works just as well as a hearty side dish as it does a light vegetarian main. Fresh parsley at the end is optional, but that little pop of green makes the whole plate look like something you'd order at a restaurant.

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Ingredients

4 servings

2 medium sweet potatoes (about 8 oz each)
1 tbsp extra virgin olive oil, plus more for rubbing
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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