- 1 large sweet potato
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2½ tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 1 small red pointed pepper, sliced into rings
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- pinch of chilli flakes
- ½ tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tbsp red wine vinegar
- 1 tbsp tomato ketchup
- 100g raw king prawn
- few sprigs parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp light mayonnaise
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.