These Thai-inspired sweet potato skins are full of vibrant flavours — peanuts, chilli, lemongrass, spring onions and coconut. They make a delicious alternative to regular jacket potatoes and are completely vegan.
A vegan recipe? Yes — and tasty too.
Most of my savoury dishes traditionally include meat, but I’m adding more vegetarian recipes to our menu and to the blog. These Thai-style sweet potato skins prove you don’t need cream or cheese to make a dish that everyone will love.
Crispy skins filled with soft, spiced sweet potato and a punchy, crunchy peanut mixture.
Serve them with a simple leafy salad for lunch, or pair them with chicken satay if you prefer a meaty option — the satay sauce shares many of the same ingredients so they work well together.
🔪 How to make these spicy potato skins
Full recipe and detailed steps are in the recipe card at the end of this post.
- Prick the sweet potatoes and bake them until tender, then allow to cool for 10 minutes.
- While they cook, whisk together crunchy peanut butter, lime juice, dark soy sauce, chopped chilli, coconut milk, light brown sugar, ground coriander, half the spring onions and lemongrass paste.
- Halve the potatoes lengthways and scoop the flesh into a bowl. Return the skins to the oven for a few minutes to crisp.
- Mix the scooped sweet potato with the peanut sauce until smooth but still a little textured.
- Spoon the mixture back into the skins, bake for 10 minutes to warm through, then top with the reserved chopped chilli, spring onions and peanuts.
👩🍳 PRO TIP — Make them ahead: these potato skins reheat beautifully and taste great warmed through.
🍽️ What to serve them with
- A simple green salad with vinaigrette
- Warm homemade garlic bread
- Sweet chilli sauce for drizzling
I like to finish mine with extra spring onions, sliced chillies and a scattering of chopped peanuts for crunch.
📺 Watch how to make it
🍲 More fantastic Meat-Free recipes
Note: not every recipe in this collection is vegan, but they are all vegetarian.
Vegetarian
Chickpea and Sweet Potato Curry
Pasta
Vegetable Pasta Bake
Soups
Spicy Parsnip and Sweet Potato Soup
Vegetarian
One Pot Mushroom Ragu with Pasta
Vegetarian
Asian Mushrooms with Cashews and Veggies
Vegetarian
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce
Stay updated with new recipes!
Subscribe to the newsletter to be notified when I post. I’m also on YouTube (new videos regularly) and Instagram for behind-the-scenes stories and food photos.
Thai Sweet Potato Skins
20
1
1 20
Ingredients
- 3 medium sweet potatoes
- 3 tbsp crunchy peanut butter
- Juice of ½ lime (about 1 tbsp)
- ½ tbsp dark soy sauce (check vegan/gluten-free if needed)
- 1 red chilli, finely chopped
- 100 ml tinned coconut milk (about ½ cup minus 1 tbsp)
- 1 tsp light brown sugar
- ¼ tsp ground coriander
- 3 spring onions, finely chopped
- 1 tsp lemongrass paste
- 4 tbsp unsalted peanuts, roughly chopped
Instructions
- Preheat the oven to 200°C/400°F (fan). Prick the sweet potatoes with a fork and bake for 40–45 minutes until cooked through.
- While they bake, combine peanut butter, lime juice, soy sauce, half the chopped chilli, coconut milk, brown sugar, ground coriander, half the spring onions and lemongrass paste in a bowl.
- When the potatoes are cooked, remove and cool for 10 minutes, leaving the oven on.
- Cut each potato in half lengthways and scoop out the flesh into a bowl. Put the empty skins on a baking tray and return to the oven for 5 minutes to crisp.
- Mix the peanut butter sauce into the scooped sweet potato with a fork until combined but still a little textured.
- Fill the crisped skins with the sweet potato mixture and bake for 10 minutes to heat through.
- Remove from the oven, top with the reserved chopped chilli, spring onions and chopped peanuts, then serve.
Notes
Make ahead
Prepare the sweet potatoes and filling (do not add the toppings), cool, cover and refrigerate for up to two days. Reheat in the oven at 200°C/400°F wrapped in foil for 15–20 minutes, then remove the foil and finish for another 10–15 minutes until piping hot. Add the peanut, chilli and spring onion toppings just before serving.
Nutritional info is given per potato skin as an approximate guide.
Nutrition
Nutrition information is approximate and should be used as a guideline only.
Like this recipe? Leave a comment below!
This post was first published in August 2015 and updated in August 2021 with video, tips and housekeeping.
Some links in this post may be affiliate links, which can earn a small commission at no extra cost to you. Nutritional information is approximate. For more details see the site Terms & Conditions.