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Baked sweet potato with prawns

These baked sweet potato with prawns is a yummy dish that can be served with rice, quinoa, couscous or a mash. It’s one-tray dish, so it’s easy to make, healthy, gluten-free and yummy. For a spicy version add some chilli flakes or chopped chilli pepper.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large sweet potato
  • 6 tomatoes on the vine
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • Couple of pinches of chilli flakes optional
  • 2 cloves of garlic minced
  • Salt & pepper
  • 1 cup passata optional
  • 1 cup frozen peas or green beans
  • 4 spring onions chopped
  • 150 g raw cleaned, tiger prawns
  • Chopped parsley leaves to serve

Method
 

  1. Preheat the oven to 190°C.
  2. Peel the sweet potato and cut it into bite-sized chunks. Cut the tomatoes in half. Scatter them in a baking tray. Add the minced garlic, then dust everything with the spices and drizzle with olive oil. Season with salt and pepper, then toss well.
  3. Cover the dish with foil and bake in the oven for 25 minutes. Remove the foil, toss again. Add the pasta, if the tomatoes haven’t released enough liquid - it shouldn’t be dry. Bake for another 5 minutes or until the sweet potatoes have cooked through.
  4. Now add the peas and spring onions. Put the prawns on top, cover the dish again and bake for 5 minutes, until the prawns have turned pink.
  5. Scatter the parsley leaves on top and serve.