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Baked Sweet Potatoes with Thai Prawns and Coconut

Baked sweet potatoes with their bright orange flesh and nutty flavour can make the simplest of suppers. Throw them in the oven to bake for 35-40 minutes then top with a hot and sweet prawn mix and a cooling dollop of soured cream.


4 medium sweet potatoes
2 tablespoons grapeseed or groundnut oil
Juice of 2 limes
1 tablespoon red Thai curry paste
2 tablespoons light soft brown sugar
Salt and ground black pepper
350g raw prawns, peeled
2 teaspoons desiccated coconut
1 small handful fresh coriander or basil leaves, roughly chopped
142ml pot soured cream


1.Preheat the oven to 200°/ gas mark 6. Put the sweet potatoes on an edged baking sheet, as they do tend to ooze a sticky liquid while they cook that you don't want stuck to the bottom of your oven. Bake the sweet potatoes for about 40-45 minutes or until very soft.

2.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 minutes.

3.Spoon the prawns onto a foil-lined grill pan and cook under a hot grill for 3-4 minutes, turning once during cooking and brushing with any extra spice mixture.

4.Sprinkle over the coconut and return to the grill for about 1 minute or until it is toasted golden brown.

5.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.