Xanthan Gum 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 far more indulgent than the ingredient list suggests. Xanthan gum is a common additive in packaged and processed foods, but this recipe is built entirely from whole, recognizable ingredients — nothing processed, nothing hidden, nothing that needs a thickener to hold it together. The tahini does the heavy lifting here, lending a nutty richness that binds the filling naturally while the turmeric gives it that gorgeous golden color. Toasted pumpkin seeds scattered over the top add just the right amount of crunch and a subtle nuttiness to contrast the silky filling. A squeeze of lemon juice brightens everything up and keeps the flavors from feeling too heavy. Whether you serve these as a weeknight side or the centerpiece of a plant-forward meal, they're the kind of dish that looks impressive but comes together with very little fuss.
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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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