Sweet Potato Skins with Indian Spices

Vegan Sweet Potato SkinsThese 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.

Vegan Sweet Potato SkinsWith these Sweet Potato Skins too you will satisfy tastebuds old and young. 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!

Vegan Sweet Potato Skins

Sweet Potato Skins with Kale
Prep time
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Total time
Recipe type: Side dish
Serves: 8
  • 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
  • ¼ cup cashew nuts or pieces
  • ¼ cup almond or other nondairy milk
  • ¼ tsp ground cinnamon
  • A pinch of cayenne
  1. Place the sweet potatoes on a baking sheet. Sprinkle with salt and ground black pepper and coat with a teaspoon of the olive oil.
  2. Bake in a preheated 450-degree Fahrenheit oven for 40 minutes. Remove and set aside to cool.
  3. 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.
  4. 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.
  5. Add the coriander leaves and lemon juice, mix well, then turn off the heat. Check seasoning and add more salt if needed.
  6. 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.
  7. Scoop back the mashed sweet potato and kale mixture into each of the sweet potato halves.
  8. 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.
  9. 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.

 Sweet Potato Skins nutrition info

Vegan Sweet Potato Skins

Coconut Muffins with an Orange Glaze

I don’t have a terribly sweet tooth (although I know that doesn’t sound right to those of you who’ve followed this blog for a while and been witness to the vegan baked goodies and Indian sweets I’ve posted here). But it is the truth– I’d pick a savory snack over a sweet one any day.

For breakfast, though, and especially for breakfast on a Sunday morning, I love a bite of something sweet, although not cloyingly, richly sweet.

I was thrilled, then, to come across a recipe for Maui Muffins with an Orange Glaze in one of the vegan cookbooks I’ve owned for at least a year now and that has some truly unique recipes– the Candle Cafe Cookbook (I really love their chocolate cake with a ganache frosting. In fact, it was after eating it at a friend’s home that I rushed out to buy this cookbook).

These muffins sounded perfect– delicious and complex with many layers of flavor, but healthy as well with whole wheat and fruit juices and coconut.

I have a quirk about coconut. I love it in curries and Indian dishes, and I adore it in traditional Indian sweets like modaks and karanjis and naralachi vadi. But I absolutely, positively cannot stand it in cookies, cakes, candies and other baked goods.

But I’d bought a bag of sweetened coconut a while back that was lying in my refrigerator asking to be used, and I thought, what the heck. The muffins sounded good enough to try.

I doubled up on the coconut in the original recipe because I didn’t have pineapple, which the recipe called for and which is perhaps one of the reasons why these are called Maui muffins. So I am renaming mine Coconut Muffins instead. Also, instead of whole-wheat pastry flour, which the recipe called for and which I’d just run out of, I used durum whole-wheat flour which I did have on hand because that’s what I use to make my chapatis. The substitution worked very well– the muffins were moist and had a great crumb.

The recipe calls for agave nectar and for those of you who might not be familiar with it, this is a great natural sweetener which comes from the agave cactus. It makes a great substitute for honey which spoon-for-spoon has almost twice the calories as sugar does. (And, of course, honey is not vegan because those poor bees didn’t work themselves to death so we could just swoop in and steal their honey.)

Agave nectar has a low glycemic index which makes it one of the healthiest sweeteners you can eat, and if you live in the United States, it is easy to find — even the Costco I go to here in my Washington suburb stocks it.

So here it is, then, a delicious, healthy and easy recipe for a snack or breakfast or brunch or pre-breakfast…you get the idea? You can leave out the orange glaze if you want to reduce the sugar in the recipe, but I thought its sweetness was wonderfully complimentary to the barely-sweet muffin.


Coconut Muffins With An Orange Glaze
Prep time
Cook time
Total time
Recipe type: Breakfast/Muffins
Serves: Makes 12 muffins
  • 1 cup unbleached all-purpose flour
  • 1 cup durum whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ tsp egg replacer powder
  • ¾ cup orange juice
  • ¼ cup agave nectar (use maple syrup or regular sugar if you don’t have this)
  • Zest of 1 orange (set aside 2 tsp or so for the orange glaze)
  • ¼ cup canola or other flavorless vegetable oil (the original recipe recommends safflower)
  • 1 cup water
  • 1 cup sweetened shredded coconut
  • 1 cup confectioners’ sugar (powdered sugar)
  • ¼ cup orange juice
  • 2 tsp orange zest
  2. In a large bowl, whisk together the flours, egg replace powder, baking soda, baking powder, and salt.
  3. In a separate bowl, dissolve the egg replacer with the orange juice. Add the agave nectar, orange zest, oil and water
  4. Add the wet ingredients to the dry ingredients and mix together until they are just combined. Do not overmix. Add the coconut and mix in.
  5. Greas a 12-cup muffin tin and divide the batter equally between the cups.
  6. Bake in a preheated 350-degree oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Place on a rack to cool. Unmold after 10 minutes and continue to cool the muffins.
  9. Heat the orange juice in a small saucepan until it begins to boil.
  10. Add the powdered sugar and zest and turn off the heat. Whisk together well.
  11. Pour over the cooled or barely-warm muffins.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.