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Vegan Sweet Potato Skins with Indian Spices

By Vaishali | Updated on | Posted on | 25 Comments

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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.

Vegan Sweet Potato Skins

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 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!

Vegan Sweet Potato Skins

Sweet Potato Skins
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5 from 3 votes

Vegan Sweet Potato Skins with Kale

A recipe for vegan Sweet Potato Skins with an Indian twist. The skins are stuffed with kale and onions and drizzled with some cashew cinnamon cream. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: gluten-free, Soy-free, Vegan
Servings: 8 servings
Calories: 152kcal
Author: Vaishali

Ingredients

  • 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
  • 1/4 cup chopped coriander leaves (cilantro)
  • 1 tsp garam masala
  • 1/4 tsp cayenne
  • Salt and ground black pepper to taste
  • Juice of half a lemon
  • FOR THE CINNAMON CASHEW CREAM (optional):
  • 1/4 cup cashew nuts or pieces
  • 1/4 cup almond or other nondairy milk
  • 1/4 tsp ground cinnamon
  • A pinch of cayenne

Instructions

  • 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.

Nutrition

Calories: 152kcal | Carbohydrates: 25.4g | Protein: 2.5g | Fat: 5.1g | Fiber: 4g | Vitamin A: 20% | Vitamin C: 40% | Calcium: 1% | Iron: 10%

Vegan Sweet Potato Skins

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More delicious and healthy snacks:

Garlicky Zucchini Quinoa Cakes

Garlicky Zucchini Quinoa Cakes

Masala Khakhra (crackers)

Masala Khakhra

Vegan Potato Skins with Chickpea Stuffing

Potato Skins

About Vaishali


I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Follow me on Pinterest, Facebook and Instagram, and read more about me here.

Comments

  1. Nupur says

    November 27, 2013 at

    Oh gosh Vaishali- you have done it again. This dish looks incredible, and festive and just right for the season. Happy Thanksgiving to you and I sure am thankful for the recipes you share here.

    Reply

  6. Anonymous says

    December 3, 2013 at

    If I can’t eat cashews or other nuts, what could I use instead of the Cashews? Thanks!

    Reply

  12. Meena says

    January 19, 2015 at


    hello Vaishali,
    Tried this recipe last night for dinner. It came out great. My 11 yr old son who was hesitant initially ate most of them. It tasted very good; and filling and healthy. The most I liked about this dish is that no part of the veggie was thrown. You’ve used the skin and meat of sweet potatoes so well; and the crispy skin was awesome 🙂 Thank you for sharing such a simple yet filling recipe. Sharing it with friends now …

    Thanks
    Meena.

    Reply

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