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Nutrition Facts
Serving Size 1 (439g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger
Calories 195
Calories from Fat 21		(10%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 190mg		7%
Potassium 829mg		23%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 6.2g	24%
	Sugars 11.8g
Protein 10.3g		20%
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Caribbean Prawn and Sweet Potatoes in Coconut Sauce

Recipe #378702 | 45 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
Jun 24, 2009

This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library

SERVES 4 (change servings and units)

Ingredients

450 g sweet potatoes, peeled and diced
1 large onion, chopped
1 garlic clove, crushed
1 inch piece fresh ginger, grated
1 red chili pepper or green chili pepper, de-seeded and chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
2 tablespoons coconut cream
570 ml water
120 g peeled prawns
120 g chicory lettuce, shredded
225 g bok choy, shredded
1 tablespoon dark brown sugar
2 tablespoons lime juice
salt
desiccated coconut, to sprinkle

Directions

1
In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
2
Bring to the boil and simmer until the potato is almost tender.
3
Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
4
Add the sugar and lime juice, and season to taste.
5
Serve sprinkled with the dessicated coconut.

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Featured Reviews for This Recipe

From: Gianni #23

On Jul 20, 2009

Very nice flavor and presentation. I felt the amount of pineapple that seeped in from serving it as shown was sufficient, but MDW added some of the chopped pineapple and liked it even more. Only deviation from the recipe was that I tossed in a couple of whole jalapenos with slits in them, and it heated it up just right.

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From: Sydney Mike

On Jul 14, 2009

Made this recipe in 2 half-batches, so that I could add the prawns to just half of it for myself & my other half & without the prawns for my veggie son & DIL! Took a little doing to make it just right, but it worked & everyone was extremely pleased with what they were served! I did use the dark orange sweet potatoes & as with other dishes like this I did serve it with a brown rice-&-peas combo! A lot of flavors came together here, but I really liked these potatoes with the hint of coconut! Thanks for sharing a very nice recipe! [Tagged, made & reviewed in Please Review My Recipe]

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From: The Flying Chef

On Jul 3, 2009

This was so yummy, delicious, scrummy!!!OK I think you get my point. The smells whilst it was cooking were heavenly and I had the family keep coming out to the kitchen to see what was cooking. I made with all the ingredients listed I just changed some of the amounts, like adding more garlic, upping both the cumin and coriander. I also added some seeds from the chili as I love a little heat to a dish. I buy coconut cream in a 200ml carton and it is not very strong on flavour so added this instead of just the 2 tablespoons listed, I thought it would be quite watery otherwise and then topped the liquid up with 370ml of water. We all really loved the flavours in the dish and the hubby kept saying how it reminded him of the Caribbean. A definite keeper Karen, tastes divine and smells so wonderful..

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