1 large sweet potato
2½ tsp olive oil
1 garlic clove, crushed
1 small red pointed pepper, sliced into rings
pinch of chilli flakes
½ tsp sweet paprika
1 tbsp red wine vinegar
1 tbsp tomato ketchup
100g/4oz raw king prawns
few sprigs parsley, chopped
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.
425 kcals, protein 22g, carbs 46g, fat 17g, sat fat 3g, fibre 9g, sugar 22g, salt 1.9g