Soy Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious glow-up here — roasted until caramelized and tender, then scooped, mashed with tahini, turmeric, ginger, and lemon juice, and baked a second time until the tops turn lightly golden. The result is creamy, warmly spiced, and deeply satisfying in a way that feels both nourishing and a little indulgent. Tahini is the secret weapon, lending a nutty richness that makes the filling taste far more complex than the short ingredient list suggests. Soy has a sneaky way of showing up in packaged sauces and seasoning blends, but every ingredient here is straightforward and easy to verify — olive oil, spices, lemon, and seeds, nothing hidden. The toasted pumpkin seeds on top add a satisfying crunch and a subtle nuttiness that plays beautifully against the silky filling. A handful of fresh parsley at the end brightens the whole dish and makes it look genuinely gorgeous on the plate. Whether you're serving these as a hearty side or a light main, they're the kind of recipe you'll want to keep in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!