Name: Sweet jacket potato with piri-piri prawns
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Cuisine: Portuguese
Ingredients: 1 large sweet potato; 2 ½ 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 prawn; few sprigs parsley chopped; 2 tbsp light mayonnaise

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Sweet jacket potato with piri-piri prawns

Sweet jacket potato with piri-piri prawns

Cassie Best

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Serves 1

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.8 out of 5.37 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

1 large sweet potato
2 ½ 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 prawn
few sprigs parsley

chopped
2 tbsp light mayonnaise

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Nutrition: per serving

kcal425

low
fat17g
saturates3g
carbs46g
sugars22g
fibre9g
protein22g
salt1.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2013

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A star rating of 4.8 out of 5.37 ratings

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