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Sweet Potato Skins

Vegan Sweet Potato Skins with Kale

Vaishali · Holy Cow! Vegan Recipes
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 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side Dish
Cuisine gluten-free, Soy-free, Vegan
Servings 8 servings
Calories 152 kcal


  • 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
  • 1/4 cup cashew nuts or pieces
  • 1/4 cup almond or other nondairy milk
  • 1/4 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.


Calories: 152kcalCarbohydrates: 25.4gProtein: 2.5gFat: 5.1gFiber: 4gVitamin A: 1000IUVitamin C: 33mgCalcium: 10mgIron: 1.8mg
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