Sweet potatoes with Thai prawns and coconut
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Baked sweet potatoes, with their bright orange flesh and nutty flavour, make the simplest of suppers. Throw them in the oven to bake for 35-40 mins then top with a hot and sweet prawn mix and a cooling dollop of soured cream.
Ingredients
- 4 medium sweet potatoes
- 2tbsp grapeseed or groundnut oil
- Juice of 2 limes
- 1tbsp red Thai curry paste
- 2tbsp light soft brown sugar
- Salt and ground black pepper
- 350g (12oz) raw prawns, peeled
- 2tsp desiccated coconut
- Small handful fresh coriander or basil leaves, roughly chopped
- 142ml pot soured cream
Method
- Preheat the oven to 200°C/400°F/ gas 6. Put the sweet potatoes on an edged baking sheet, as they do tend to ooze a sticky liquid while they cook. Bake the sweet potatoes for about 40-45 mins or until very soft.
- While the sweet potatoes are cooking, mix together the oil, lime juice, Thai paste, sugar and seasoning. Stir in the prawns and leave to soak up the flavours for 10 mins.
- Spoon the prawns onto a foil-lined grill pan and cook under a hot grill for 3-4 mins, turning once during cooking and brushing with any extra spice mixture.
- Sprinkle over the coconut and return to the grill for about 1 min or until it is toasted golden brown.
- Split open the cooked sweet potatoes, spoon over the prawns and top with some coriander, a small spoonful of soured cream and a drizzle of the cooked marinade if desired. Serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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