I’ve discovered an amazing recipe with Sweet Potato’s that I need to share with you. You’ll thank me for this one I promise, especially now that the evenings are getting darker and colder. This is a proper tummy warming dinner and, yep I’m going to put it out there, it’s even pretty healthy (ish!) too. I do love sweet potato’s but other than chips, wedges or mash, I’m never sure what else to do with them, then I found this recipe. I’ve tweaked the original version slightly, adding in some more vegetables and chorizo. You could add in more veggies if you wanted, maybe some cooked cherry tomato’s, but this is quite a filling dish so you really don’t need much else.
Sweet jacket potato and piri piri prawns
2 Large Sweet potato’s
1 Garlic clove, crushed
1 Pepper, sliced into rings
1/2 Courgette cut into slices
4 inch chunk of Chorizo, cut however you want!
A pinch of chilli flakes
1 tsp Sweet paprika
2 tbsp Red wine vinegar
2 tbsp Tomato ketchup
200g Prawns (cooked or raw)
A few sprigs parsley, chopped
2 tbsp Light mayonnaise and 2 tbsp Greek yoghurt (the original just had 4 tbsp mayonnaise but I found that to be too rich)
- Heat oven to 200C/180C fan/gas 6. Put the sweet potato’s on to a baking tray, prick a few holes in each, rub with a little olive oil and cook for 35/40 minutes until soft.
- About 15 minutes before the potato’s are ready, heat a dash of oil in a frying pan (not too much as the chorizo releases a lot of oil too) and add the chorizo and pepper and cook until the pepper starts to get soft. Then add the garlic, mushrooms and courgette.
- With about 5 minutes to go before the potatoes are ready, add the chilli flakes to the frying pan, half the paprika, vinegar, ketchup, 2 tablespoons of water and finally prawns. Mix everything together and let it cook until the prawns are pink (if using raw prawns).
- Add half of the parsley to the pan and take off the heat.
- Mix the rest of paprika into the mayonnaise and yoghurt.
- Take the potato’s out of the oven and split each down the centre. Pile the prawn & pepper mixture on to each potato, then add a dollop of paprika mayo mix on top. Add more parsley if you wish and EAT!
Let me know if you try it!