Thai Sweet Potato Skins (2024)

These Thai-inspired sweet potato skins are bursting with amazing flavours – peanuts, chillies, lemongrass, spring onions and coconut. I love them as an alternative to regular jacket potatoes, and they even happen to be vegan!

A vegan recipe? on Nicky’s blog?

I know!

Most of my savoury recipes are usually meat-centred. I am trying to incorporate more vegetarian food into our diet and the blog (check out this yummy garlic bread spaghetti or this nutty noodle salad), but I thought it was impossible to create something we’d all enjoy that didn’t contain lots of cream or cheese. Until I made these!

Potato skins, stuffed with velvety sweet potato and a mixture of crunchy, spicy zingyness.

Serve them with a nice leafy salad for lunch, or if you still need some meat in your life, try them with my satay chicken skewers. The satay sauce contains many of the same ingredients as the filling for these skins, so you can save yourself a little effort.

🔪 How to make these spicy potato skins

Full recipe with detailed steps in the recipe card at the end of this post.

Prick the potatoes and bake in the oven until tender, then cool for 10 mins.
In a bowl, mix peanut butter, lime juice, soy sauce, chilli, coconut milk, brown sugar, ground coriander, spring onions and lemongrass paste.
Slice the potatoes in half and scoop out the flesh. Place the skins back in the oven for a few minutes to crisp up. Add the sweet potato flesh to the bowl with the peanut butter mixture. Stir to combine.
Take the skins out of the oven and fill with the sweet potato mixture.
Place back in the oven for 10 minutes, then serve!

👩‍🍳PRO TIP Make these potato skins ahead – they taste great reheated too!

🍽️ What to serve them with

A simple green salad
Easy homemade garlic bread
Sweet chilli sauce for drizzling

I love to top mine with extra spring onions, chillies and some chopped peanuts.

📺 Watch how to make it

🍲 More fantastic Meat-Free recipes

*note – these aren’t all vegan, but are vegetarian.

Chickpea and Sweet Potato Curry
Vegetable Pasta Bake
Spicy Parsnip and Sweet Potato Soup
One Pot Mushroom Ragu with Pasta
Asian Mushrooms with Cashews and Veggies
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

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5 from 1 vote

Thai Sweet Potato Skins

By Nicky Corbishley

These Thai-inspired sweet potato skins are bursting with the amazing flavours of peanuts, chilli, lemongrass, spring onions and coconut.

Prep Time:

20 minutes mins

Cook Time:

1 hour hr

Total Time:

1 hour hr 20 minutes mins

Servings: 6 potato skins

Course: Appetizer

Cuisine: Thai

Ingredients

▢ 3 medium sized sweet potatoes
▢ 3 tbsp crunchy peanut butter
▢ juice of half lime (about 1 tbsp)
▢ ½ tbsp dark soy sauce check it's vegan and/or gluten-free brand if required
▢ 1 red chilli chopped finely
▢ 100 ml (1/2 cup minus 1 tbsp) tinned coconut milk
▢ 1 tsp light brown sugar
▢ ¼ tsp ground coriander
▢ 3 spring onions (scallions) finely chopped
▢ 1 tsp lemongrass paste
▢ 4 tbsp unsalted peanuts roughly chopped

Instructions

Preheat the oven to 200C/400F (fan). Pierce the potatoes with a fork, then place in the oven for 40-45 minutes until cooked throughout.
3 medium sized sweet potatoes
Whilst the potatoes are cooking mix the peanut butter, lime juice, soy sauce, half of the chilli, coconut milk, brown sugar, ground coriander, half the spring onions, and lemon grass paste until combined.
3 tbsp crunchy peanut butter, juice of half lime, 1/2 tbsp dark soy sauce, 1 red chilli, 100 ml (1/2 cup minus 1 tbsp) tinned coconut milk, 1 tsp light brown sugar, 1/4 tsp ground coriander, 3 spring onions (scallions), 1 tsp lemongrass paste
When the potatoes are cooked, take out of the oven and leave to cool for 10 minutes (leave the oven on).
Cut the potatoes in half lengthways and scoop out all of the potato into a bowl. Place the skins on a baking tray and place back in the oven for 5 minutes to crisp up.
Combine the peanut butter sauce mix with the sweet potato filling and mix using a fork.
Take the potato skins out of the oven, and fill them with the peanut/potato mixture. Place back in the oven for 10 minutes to heat through.
Take out of the oven and place on a plate. Top with the reserved chopped chilli, spring onions and the peanuts, then serve.
4 tbsp unsalted peanuts

Video

Notes

Make Ahead

Make the sweet potatoes (but don’t sprinkle on the toppings), then cool, cover and refrigerate for up to two days.

Reheat in the oven at 200c/400f, wrapped in foil for 15-20 minutes, then finish off without the foil for a further 10-15 minutes, until piping hot throughout.

Sprinkle with the peanut, chilli and spring onion toppings before serving.

Nutritional Information is per potato skin.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

You say a 1/4 tin of coconut milk. Usually (in supermarkets) it’s either 200ml or 400ml. Which one are you referring to?
Thanks.
Reply
1. Hi Roger,
  It would be 1/4 of a 400ml tin. So 100ml of the coconut milk.
  Thanks
  Chris & Nicky
  Reply
Just discovered I love sweet potatoes, and I love Thai flavours, so these are definitely a winner for me.
Reply
You make me speechless with the deliciousness you bring to my party every time! This look fantastically delicious! I can’t wait to see what you share in your next blog.
Reply
Where do you find lemongrass paste? Is there an easy substitute if i cant find it?
Reply
1. Hi Michelle, I’m in the UK (not sure where you’re located) and I usually find it on the Asian aisle – if they have chilli paste or garlic paste at your supermarket it’s usually with those (in a jar). Alternatively you might find tubes of it located with the fresh herbs.
  It’s quite a unique lemony-floral taste, so hard to substitute. If I didn’t have any in though I’d probably add a little lemon zest and ginger.
  Reply
This! Sweet potatoes are my fave, so yum to this! I hope you submit this to findingvegan.com, because it looks amazing! 🙂
Reply
1. Thanks Kathy, yep they’re up on finding vegan 🙂
  Reply
A thai flavoured sweet potato skin sounds fabulous! And these look great too. I love that they are healthy as well – I can so see myself making these.
Reply
1. Thanks Thalia, glad you like them 🙂
  Reply
Nicky! These are gorgeous! I cannot wait to try them. I love Thai flavours, and I think I’d bleed sweet potato is someone cut me open – so these are ultimate Amy food 🙂
And I remember something my Mum said when I asked her about growing up (and her reaction to it) she said ‘you’ve just got to make the most of the season’ from princesses to eye rolls and Harry Potter missions and everything beyond 🙂
Reply
YUM! I love stuffing sweet pots with goodness and I love the variety of Thai flavors you put in these 🙂
Reply
1. Thanks, yeah, I suprised myself, I’m not usually veggie minded, but these worked out great 🙂
  Reply