These vegan Sweet Potato Skins have a delicious Indian twist to them. They have in them a touch of garam masala, the warmth of ginger and garlic, and a luscious drizzle of cinnamon cashew cream that goes on at the very end. Perfect, if you’ve been looking for a side-dish to serve up this Thanksgiving that’s traditional but not the same old same old.
When I was growing up in India, sweet potatoes were among my favorite veggies. My mom would boil them to tenderness and we kids would peel off the skins and eat them as a treat. No need to add any garnishes or butter or what have you because the flavor of the sweet potatoes was great enough to satisfy even a child’s picky tastebuds.
With these vegan Sweet Potato Skins too you will satisfy tastebuds old and young, vegan and omnivore. I find kale and sweet potatoes never fail in combination because their vivid flavors– bitter and sweet– complement each other. And both vegetables are nutritional powerhouses which means that you will not just be thrilling your family with a fabulous side dish, you will also be watching out for their health.
In case you haven’t already, don’t forget to check out Holy Cow’s Thanksgiving recipe suggestions in this post (scroll to the end) to get some ideas for your dinner this Thursday. And if I don’t see you again before the big day, I wish all of my readers here at Holy Cow! a wonderful Thanksgiving!
- 4 medium sweet potatoes, skins scrubbed thoroughly under running water. Pat the sweet potatoes dry with a kitchen towel.
- 1 cup baby kale, finely chopped (another green would also work perfectly here-- try spinach, regular kale, watercress, leeks or mixed spring greens)
- 2 tsp olive oil
- 1 small or half a medium onion, minced
- 2 cloves garlic, minced
- 2 tsp grated ginger
- ¼ cup chopped coriander leaves (cilantro)
- 1 tsp garam masala
- ¼ tsp cayenne
- Salt and ground black pepper to taste
- Juice of half a lemon
- FOR THE CINNAMON CASHEW CREAM (optional):
- ¼ cup cashew nuts or pieces
- ¼ cup almond or other nondairy milk
- ¼ tsp ground cinnamon
- A pinch of cayenne
- Place the sweet potatoes on a baking sheet. Sprinkle with salt and ground black pepper and coat with a teaspoon of the olive oil.
- Bake in a preheated 450-degree Fahrenheit oven for 40 minutes. Remove and set aside to cool.
- Heat the remaining teaspoon of oil in a saucepan. Add the onions and garlic and ginger. Sprinkle some salt. Saute over medium heat until the onions turn translucent, about four to five minutes.
- Add the cayenne and garam masala. Stir to coat the onions, then add the chopped kale and cook, stirring, 2-3 minutes or until the kale has wilted and is tender.
- Add the coriander leaves and lemon juice, mix well, then turn off the heat. Check seasoning and add more salt if needed.
- Cut each sweet potato down the middle, lengthwise. Scoop out half of the flesh with a spoon and place in a bowl. Mash the sweet potato mixture, then add the cooked kale mixture to it and mix well.
- Scoop back the mashed sweet potato and kale mixture into each of the sweet potato halves.
- Place the sweet potato skins back on the baking sheet and bake in a preheated 450-degree oven for 15 minutes for the skins to crisp up.
- Serve hot, drizzled with some cinnamon cream. To make the cinnamon cashew cream, place all the ingredients in a blender and whiz until you have a really smooth cream.