Hey guys! Looking for a unique and totally flavourful dish for tea tonight? These stuffed sweet taters are delicious and bonus – I reckon a lot of you will already have these ingredients in the house. Don’t you just love when that happens?
Bacon & Prawn Stuffed Sweet Potatoes
To serve 4
8 sweet potatoes
1 lb large raw prawns, cut into thirds
6 slices of bacon, cooked and crumbled
4 garlic cloves
4 spring onions, thinly sliced
1 tbsp dried oregano
½ tsp cayenne pepper
6 tbsp ghee (clarified butter)
Preheat your oven to 230 C.
Rub the potatoes with coconut oil, place them on a baking sheet and bake for about 40 to 45 minutes or until soft.
While the potatoes are baking; over a medium high fire, melt some coconut oil and add the garlic and the spring onions. Cook for about 2 minutes.
Add the shrimp to the green onions and garlic, cook for 2 to 3 minutes then add the paprika, chili powder, dried oregano and cayenne pepper. Stir and cook until shrimp are done, about another 2 to 3 minutes.
When the potatoes are done, let them cool down and leave the oven on.
Slice the potatoes in half horizontally and carefully scoop out the flesh into a big bowl, making sure to keep the skins.
Mash the sweet potatoes until smooth then add the crumble bacon, the shrimp mixture, the ghee, season to taste and combine everything well.
Stuff the potato skins with the filling, return to the oven and cook for another 15 minutes.
When done remove from the oven and sprinkle with the remaining green onions.
Hope you enjoy!