Walnut Free Twice-Baked Sweet Potatoes with Turmeric & Tahini
Sweet potatoes get a serious upgrade 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 deeply savory, warmly spiced, and surprisingly rich without any dairy or cream in sight. Tahini does the heavy lifting as a creamy binder, giving the filling a nutty depth that feels indulgent but stays completely free of tree nuts like walnuts that can sneak into stuffed vegetable recipes. Toasted pumpkin seeds finish the dish with a satisfying crunch and a subtle nuttiness that complements the turmeric-forward filling beautifully. A squeeze of lemon juice keeps everything bright and balanced so no single flavor overpowers the rest. Fresh parsley scattered on top adds a pop of color and a clean herbal note right before serving. This one works just as well as a weeknight side as it does as a showstopping vegetarian main.
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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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