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!
Vegan Sweet Potato Skins with Kale
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
**
More delicious and healthy snacks:
Garlicky Zucchini Quinoa Cakes
Masala Khakhra (crackers)
Vegan Potato Skins with Chickpea Stuffing
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.
Thanks, Nupur. A very Happy Thanksgiving to you!
Omg !! those skins looks wonderful !
Thanks, Sapana, happy Thanksgiving!
These look wonderful! Can’t wait to make these. Love the new look of your site. Happy Thanksgiving
Glad you like the look, Ambica. A very happy Thanksgiving to you!
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
Thanks, Joanne. Happy Thanksgiving!
I don’t use this word lightly, but I can’t help myself but say that this looks awesome!
Thanks, ET, and a happy Thanksgiving to you!
If I can’t eat cashews or other nuts, what could I use instead of the Cashews? Thanks!
You can use some coconut milk. Would be delicious.
How much garam masala? I can’t find it in your list of ingredients?
1 tsp. added now.
Instructions say to add garam masala, but it’s not on the ingredient list!
Kathy, 1 tsp. it’s added now.
I made this for dinner tonight and it was delicious!
Penny, that’s great! Thanks for letting me know.
cant imagine that with the sweet potato skins we can meke such a wonderful recipe…it is really a thankgiving recipe…
G’day! Looks delicious Vaishali!
I have Tweeted it today for you!
Cheers! Joanne
Thanks, Joanne– appreciate the shout out!
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.
This recipe is the best thing I ever ate, thank you so much!
Great recipe! It was our lunch today and we loved it!