Baked sweet potato with lime yoghurt, curried courgettes and coconut prawns

Baked sweet potato

A tropical delight for cold days

It’s been a while since Iast posted a recipe, but as for most of you as well, the time around Christmas was pretty busy. This is why I’m really happy to finally have found the time to share another dish with you!
This dish is really easy to make and brings Carribean feeling to you dinner table (or at least I believe it does!). The sweetness of the baked potatoe works really well with the lime flavored yoghurt and the coconut prawns; the curried zucchini give the whole dish more deepness and a little chilli kick, which is very nice.
Sweet potatoes is a real super food containing tons of nutrients, add yoghurt, prawns and courgette and you have a very balanced and delicious meal.
As I said before, it’s a super easy dish to make, so try it out and let me know what you think, comments are always appreciated 🙂

Serves 2


2 sweet potatoes
12 prawns
250g greek yoghurt or sour cream
zest of 1 lime
1 courgette, cubed
4 cherry tomatoes, quartered
1 small red chilli, seeds removed, finely sliced
1 tsp curry powder
1 pinch of cumin
50g desiccated coconut
50g flour
1 egg
1 splash of milk
a bunch of fresh coriander leaves
olive oil extra vergine
salt, pepper


1. Preheat your oven to 180°C. Tightly wrap the sweet potatoes in aluminium foil. Place in the oven and bake for about 50 minutes or until soft.

2. In the mean time, prepare the coconut prawns: beat the egg and milk in a small bowl. Then place the desiccated coconut and flour in two separate bowls. Dip a prawn in the flour, then shake off any excess, then dip into the egg and roll in the coconut until well coated. Place onto a tray and repeat with the remaining prawns.

3. For the lime yoghurt, finely grate the lime zest into the yoghurt and mix well with a pinch of salt.

4. For the curried courgette: heat a pan with a lug of olive oil. Add the chopped courgette, cherry tomatoes, chilli, curry powder and cumin. Gently fry until soft. Season to taste with salt and pepper. Take off the heat and set aside.

5. Heat another pan with a lug of olive oil. Fry your prawns until golden and crispy on both sides. Take off the heat.

6. Remove the sweet potatos from the oven, discard the alminium foil and place on two plates. To fill the sweet potaoes, cut them into halves, fill with the lime yoghurt, spread the courgette over the yogurt and top with coconut prawns and coriander leaves.

Voilà, hope you enjoy this!

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