Shellfish Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade 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 own skins and baked a second time. The result is creamy, warmly spiced, and deeply satisfying in a way that feels both nourishing and a little indulgent. Toasted pumpkin seeds add a nutty crunch on top that makes every bite more interesting. The whole thing comes together with pantry staples and fresh produce, so there's no need to scrutinize labels for hidden seafood-derived additives or broths — every ingredient here is exactly what it looks like. Turmeric gives the filling a gorgeous golden color that looks stunning when the potatoes come out of the oven, and the tahini adds a subtle richness that ties everything together without any dairy. A scatter of fresh parsley at the end keeps it feeling bright and vibrant. Whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight, these are the kind of stuffed potatoes that make people ask for the recipe.
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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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