* 2 medium-sized Sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
* 2 tablespoons Groundnut oil
* Juice from 2 Limes and grated zest from 1 lime
* 1 tablespoon of Thai red Curry paste
* 2 tablespoons Brown sugar or Jaggery
* Sea salt and Freshly ground black pepper
* 350g raw Prawns, peeled and de-veined
* 2 tablespoons of desiccated Coconut
* A handful of fresh Basil leaves, roughly torn
* 142 ml pot of Sour cream

===Method===
* Place the Sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
* Bake for about 45 to 55 minutes or until soft to the press
* Meanwhile, mix the Oil, Lime juice, Thai paste, Sugar and seasoning
* Stir in the Prawns and Marinate while the Potatoes cook
* Put the Grill on high, slide the Prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but Basting with the Marinade
* Sprinkle the Coconut over the Prawns and return to the Grill for a minute so it toasts and browns a little
* Cut a cross in the top of the Potatoes and with a cloth, squeeze them together to split them open
* Spoon in the Prawn mixture and a little Marinade
* Garnish with Sour cream and torn Basil leaves

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