Vegan Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes are already one of the most naturally satisfying ingredients out there, and this recipe leans all the way into that richness. Roasting them low and slow until the skins wrinkle and the flesh turns silky is just the beginning — the real magic happens when you mash that flesh with tahini, turmeric, lemon juice, and warm spices before packing it all back into the skins for a second round in the oven. The result is creamy, deeply savory, and just a little earthy, with golden edges that give way to a smooth, spiced interior. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — this is just genuinely good food that happens to be completely free of animal products. The toasted pumpkin seeds on top add a satisfying crunch and a subtle nuttiness that ties the whole dish together beautifully. A scatter of fresh parsley at the end keeps things bright and pulls the colors into something that looks as impressive as it tastes. Whether you're serving this as a weeknight main or a showstopping side, it's the kind of dish that makes people ask for the recipe before they've even finished eating.
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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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