Thai Sweet Potato Skins are a delicious and unique appetizer that will impress your friends and family. These little bites combine the natural sweetness of potatoes with a creamy peanut sauce enriched with coconut milk and spices. They’re not only tasty but also make for a colorful dish that looks great on any table.
Why Make This Recipe
Making Thai Sweet Potato Skins is a fantastic way to enjoy a healthier snack that is vegan-friendly and gluten-free. They’re packed with flavor and nutrients, and the combination of ingredients brings a taste of Thailand to your kitchen. Plus, they are easy to prepare and can be enjoyed as a party appetizer or a fun side dish.
How to Make Thai Sweet Potato Skins
Ingredients:
- 3 medium sized sweet potatoes
- 3 tbsp crunchy peanut butter
- Juice of half lime (about 1 tbsp)
- 1/2 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
- 1/4 tsp ground coriander
- 3 spring onions (scallions) (finely chopped)
- 1 tsp lemongrass paste
- 4 tbsp unsalted peanuts (roughly chopped)
Directions:
- Preheat the oven to 200°C/400°F (fan). Pierce the sweet potatoes with a fork and put them in the oven for 40-45 minutes until cooked throughout.
- While the potatoes are cooking, mix the peanut butter, lime juice, soy sauce, half of the chili, coconut milk, brown sugar, ground coriander, half of the spring onions, and lemongrass paste in a bowl until combined.
- After cooking, take the potatoes out of the oven and let them cool for 10 minutes while keeping 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 bake for another 5 minutes to make them crispy.
- Combine the peanut butter sauce with the sweet potato filling and mix it using a fork.
- Remove the crispy potato skins from the oven and fill them with the peanut/potato mixture. Bake for another 10 minutes to heat through.
- Once done, take them out and place them on a plate. Top with the reserved chopped chili, spring onions, and peanuts, then serve.
How to Serve Thai Sweet Potato Skins
Serve the Thai Sweet Potato Skins warm as an appetizer or snack. They pair well with a side of sweet chili sauce for dipping. The vibrant toppings make them visually appealing and add extra crunch.
How to Store Thai Sweet Potato Skins
If you have leftovers, store the filled sweet potato skins in an airtight container in the refrigerator. They will stay fresh for up to 2 days. Reheat them in the oven to regain their crispiness before serving again.
Tips to Make Thai Sweet Potato Skins
- Make sure to pierce the sweet potatoes well to allow steam to escape while baking.
- Feel free to adjust the level of spice by adding more or less chili.
- For a nut-free version, replace peanut butter with sunflower seed butter or tahini.
Variation
You can add extra toppings or switch up the fillings based on your preference. Try adding sautéed vegetables or different herbs like cilantro for more flavor. You can also experiment with different nut butters.
FAQs
Can I make Thai Sweet Potato Skins ahead of time?
Yes, you can prepare the filling in advance and store it separately. Just fill the potato skins and bake them when you’re ready to serve.
Are Thai Sweet Potato Skins gluten-free?
Yes, as long as you use gluten-free soy sauce, this recipe is gluten-free.
Can I use other types of potatoes?
While the recipe is specifically for sweet potatoes, you can use regular potatoes. Just keep in mind that the flavor and texture will be different.
Thai Sweet Potato Skins
Ingredients
Main Ingredients
- 3 pieces medium sized sweet potatoes
- 3 tbsp crunchy peanut butter Can substitute with sunflower seed butter or tahini for nut-free version.
- 1 tbsp lime juice Juice of half a lime.
- 0.5 tbsp dark soy sauce Check for vegan and gluten-free brands.
- 1 piece red chilli Chopped finely. Adjust spice level as desired.
- 100 ml tinned coconut milk About 1/2 cup minus 1 tbsp.
- 1 tsp light brown sugar
- 0.25 tsp ground coriander
- 3 pieces spring onions (scallions) Finely chopped, use half for the sauce.
- 1 tsp lemongrass paste
- 4 tbsp unsalted peanuts Roughly chopped, for topping.
Instructions
Preparation
- Preheat the oven to 200°C/400°F (fan).
- Pierce the sweet potatoes with a fork and put them in the oven for 40-45 minutes until cooked throughout.
- While the potatoes are cooking, mix the peanut butter, lime juice, soy sauce, half of the chili, coconut milk, brown sugar, ground coriander, half of the spring onions, and lemongrass paste in a bowl until combined.
- After cooking, take the potatoes out of the oven and let them cool for 10 minutes while keeping the oven on.
Assembly
- Cut the potatoes in half lengthways and scoop out all of the potato into a bowl.
- Place the skins on a baking tray and bake for another 5 minutes to make them crispy.
- Combine the peanut butter sauce with the sweet potato filling and mix it using a fork.
Final Baking
- Remove the crispy potato skins from the oven and fill them with the peanut/potato mixture.
- Bake for another 10 minutes to heat through.
- Once done, take them out and place them on a plate.
- Top with the reserved chopped chili, spring onions, and peanuts, then serve.
