Thai prawn baked sweet potatoes

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Thai prawns, grilled

Thai prawn baked sweet potatoes - the ingredients

If you have not tried sweet potatoes before, then this recipe is a nice way to get acquainted with them.

Ingredients

• 2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
• 2 tablespoons groundnut oil
• Juice from 2 limes and grated zest from 1 lime
• 1 tablespoon of Thai red curry paste
• 2 tablespoons brown sugar or jaggery
• sea salt and freshly ground black pepper
• 350 g raw prawns, peeled and de-veined
• 2 tablespoons of desiccated coconut
• A handful of fresh basil leaves, roughly torn
• A small (142 ml) pot of sour cream

Mise en place

• Pre-heat the oven to 200° C (400° F - gas 6)

Method

1. Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
2. Bake for about 45 to 55 minutes or until soft to the press
3. Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning
4. Stir in the prawns and marinate while the potatoes cook
5. Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade
6. Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little
7. Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open
8. Spoon in the prawn mixture and a little marinade
9. Garnish with sour cream and torn basil leaves

Serving suggestions

Serve hot with a green salad and fresh tomatoes.

Chef's notes

You could of course make this with normal potatoes I have used the fabulous green curry paste instead of Thai red curry paste.