Roast Sweet Potato and Green Pepper and Prawns in Smoky Tomato Sauce, with Sour Cream and Coriander



I made it for my brother and his girlfriend when I’d just landed back from a mad fashion trip to Milan – and not a scrap was left over. It took very little time and had a high impact, flavour-wise. I made it again even better a few days later for some friends, so here’s the recipe:

Serves 4-5 with rice


400g prawns – ideally raw, or frozen

1kg sweet potato, peeled and cubed

2 green peppers, cut into 2cm chunks

3 garlic cloves, finely chopped

1 teaspoon, smoked paprika

½ teaspoon, chilli flakes

1 teaspoon, ground coriander

1 teaspoon, ground cumin

2 tins, tomatoes

1 small pot, sour cream

1 bunch of coriander

1 lime

How to make:

Pre-heat the oven and roast the sweet potato with the green pepper, tossed in some olive oil and salt.

While this is cooking, fry 2 chopped cloves of garlic in a few tablespoons of olive oil and when lightly golden brown add the spices, then add the tinned tomatoes and simmer for 15 minutes. Add a teaspoon of vinegar and a pinch of sugar to the sauce and season well with salt and pepper.

Then fry the prawns with the final chopped clove of garlic for a minute or two in a deep frying pan and then add the tomato sauce and simmer for around 3-4 minutes. Check seasoning.

Remove the sweet potatoes and peppers and place on a large serving dish. Pour the prawns in sauce over the top. Generously spoon sour cream on top, tear some fresh coriander over the top, and a dusting of smoked paprika, and a squeeze of lime.


With bread or rice, extra lime to squeeze over if desired, and some extra chilli sauce.


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