Turkey Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
These twice-baked sweet potatoes are the kind of dish that makes you wonder why you ever needed meat on the plate in the first place. Roasted until tender, then scooped, mashed with tahini, turmeric, ginger, and a bright hit of lemon juice, and baked again until lightly golden — every step builds deeper, warmer flavor. The filling is creamy and earthy with just enough spice to keep things interesting, and the toasted pumpkin seeds on top add a satisfying crunch that rounds out the whole thing beautifully. This is a completely plant-based recipe built entirely from whole, straightforward ingredients, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. It works just as well as a hearty main course as it does a stunning side dish at a dinner party. Fresh parsley at the end is optional, but that pop of green makes the golden filling look absolutely gorgeous on the plate.
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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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