Seed Oil Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes roasted until their skins wrinkle and their flesh turns silky — then scooped, mashed with tahini, turmeric, ginger, and lemon, and baked a second time until the tops go golden — this is comfort food that genuinely earns its place at the table. The filling is rich and warmly spiced without being heavy, and the bright hit of lemon keeps every bite feeling fresh. Avoiding industrially processed seed oils can feel limiting when you're trying to make something that still tastes indulgent, but this recipe leans entirely on extra virgin olive oil, which handles both the roasting and the quick skillet toast of the pumpkin seeds beautifully. Those pepitas are the finishing move — popped in a little olive oil until golden, they add a satisfying crunch and a nutty depth that plays perfectly against the creamy, turmeric-stained filling. A scatter of fresh parsley at the end lifts the whole thing visually and flavor-wise. It's the kind of dish that looks far more involved than it actually is, which makes it equally at home on a weeknight dinner plate or a more dressed-up 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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