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    Home > Vegan Thanksgiving Recipes

    Vegan Sweet Potato Skins with Indian Spices

    Posted: Nov 26, 2013 ยท Updated: Aug 16, 2021

    Jump to Recipe

    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.ย 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 Vegan Pumpkin Bundt Cake in this post (scroll to the end) to get some ideas for your dinner this Thursday. ย 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

    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. 
    5 from 7 votes
    Print Recipe Review Recipe
    Course: Side Dish
    Cuisine: American fusion
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan sweet potato skins
    Prep Time: 20 mins
    Cook Time: 1 hr
    Total Time: 1 hr 20 mins
    Servings: 8 servings
    Calories: 152kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    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 teaspoon olive oil
    • 1 small or half a medium onion, minced
    • 2 cloves garlic, minced
    • 2 teaspoon grated ginger
    • ยผ cup chopped cilantro
    • 1 teaspoon garam masala
    • ยผ teaspoon cayenne
    • Salt and ground black pepper to taste
    • Juice of half a lemon

    For the cinnamon cashew cream

    • ยผ cup cashew nuts or pieces
    • ยผ cup almond or other nondairy milk
    • ยผ teaspoon ground cinnamon
    • A pinch of cayenne
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    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: 1000IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1.8mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Vegan Sweet Potato Skins

    **

    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

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    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. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Cozinhar sem Lactose

      January 26, 2018 at 9:07 am

      Great recipe! It was our lunch today and we loved it!

      Reply
    2. Ashley Jabara

      July 06, 2016 at 10:07 am

      5 stars
      This recipe is the best thing I ever ate, thank you so much!

      Reply
    3. Meena

      January 19, 2015 at 2:32 pm

      5 stars
      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 ๐Ÿ™‚ Thank you for sharing such a simple yet filling recipe. Sharing it with friends now ...

      Thanks
      Meena.

      Reply
    4. Joanne T Ferguson (@mickeydownunder)

      January 03, 2014 at 8:47 am

      G'day! Looks delicious Vaishali!
      I have Tweeted it today for you!
      Cheers! Joanne

      Reply
      • Vaishali

        January 04, 2014 at 2:27 am

        Thanks, Joanne-- appreciate the shout out!

        Reply
    5. recipesask

      December 05, 2013 at 7:17 am

      cant imagine that with the sweet potato skins we can meke such a wonderful recipe...it is really a thankgiving recipe...

      Reply
    6. Penny

      December 04, 2013 at 10:07 am

      5 stars
      I made this for dinner tonight and it was delicious!

      Reply
      • Vaishali

        December 04, 2013 at 6:47 pm

        Penny, that's great! Thanks for letting me know.

        Reply
    7. Kathy

      December 03, 2013 at 1:59 pm

      Instructions say to add garam masala, but it's not on the ingredient list!

      Reply
      • Vaishali

        December 03, 2013 at 2:42 pm

        Kathy, 1 tsp. it's added now.

        Reply
    8. Millbach

      December 03, 2013 at 6:36 am

      How much garam masala? I can't find it in your list of ingredients?

      Reply
      • Vaishali

        December 03, 2013 at 2:43 pm

        1 tsp. added now.

        Reply
    9. Anonymous

      December 03, 2013 at 4:22 am

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

      Reply
      • Vaishali

        December 03, 2013 at 6:31 am

        You can use some coconut milk. Would be delicious.

        Reply
    10. evolvingtastes

      November 28, 2013 at 1:53 am

      I don't use this word lightly, but I can't help myself but say that this looks awesome!

      Reply
      • Vaishali

        November 28, 2013 at 9:14 pm

        Thanks, ET, and a happy Thanksgiving to you!

        Reply
    11. Joanne T Ferguson (@mickeydownunder)

      November 28, 2013 at 1:35 am

      G'day and your photos drew me in right away, true!
      it is only brekkie, but would love to try one right now and Happy Thanksgiving too!
      Cheers! Joanne

      Reply
      • Vaishali

        November 28, 2013 at 9:16 pm

        Thanks, Joanne. Happy Thanksgiving!

        Reply
    12. Ambica

      November 27, 2013 at 5:33 pm

      These look wonderful! Can't wait to make these. Love the new look of your site. Happy Thanksgiving

      Reply
      • Vaishali

        November 27, 2013 at 6:32 pm

        Glad you like the look, Ambica. A very happy Thanksgiving to you!

        Reply
    13. cookingwithsapanapana

      November 27, 2013 at 8:01 am

      Omg !! those skins looks wonderful !

      Reply
      • Vaishali

        November 27, 2013 at 6:31 pm

        Thanks, Sapana, happy Thanksgiving!

        Reply
    14. Nupur

      November 27, 2013 at 12:43 am

      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
      • Vaishali

        November 27, 2013 at 6:30 pm

        Thanks, Nupur. A very Happy Thanksgiving to you!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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