Sweet Jacket Potato With Piri-piri Prawns
This recipe combines the earthy sweetness of roasted sweet potato with spicy and tangy flavors from a prawn and pepper filling. Topped off with a creamy paprika mayo, this dish is a satisfying and flavorful meal that will leave your taste buds wanting more.
— Constant Cookbook
Ingredients
- 1 large sweet potato
- 2½ tsp olive oil
- 1 garlic clove , crushed
- 1 small red pointed pepper , sliced into rings
- pinch of chilli flakes
- ½ tsp sweet paprika
- 1 tbsp red wine vinegar
- 1 tbsp tomato ketchup
- 100g raw king prawns
- few sprigs parsley , chopped
- 2 tbsp light mayonnaise
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
- Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn’t burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
- Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 425 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.9 milligram of sodium
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