Tree Nut Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade here — roasted until tender, scooped out, and whipped into a silky filling with tahini, turmeric, ginger, and a bright hit of lemon juice before being baked a second time until lightly golden. The result is deeply savory, warmly spiced, and satisfying in a way that feels almost indulgent without being heavy. Tahini does a lot of the heavy lifting, adding a rich, nutty creaminess that's entirely seed-based, so there's no need to reach for any tree nut products or worry about hidden almond or cashew derivatives sneaking in. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that rounds everything out beautifully. A little fresh parsley at the end keeps it feeling bright and fresh. This is the kind of dish that works as a stunning side or a light main, and it's naturally free of the ingredients that make so many "creamy" recipes off-limits.
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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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