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.
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!
I love to top mine with extra spring onions, chillies and some chopped peanuts. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published in August 2015. Updated August 2021 with video, tips and bit of housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
