for 4 person

4	sweet potatoes, unpeeled (approx. 200 g each)
1	garlic, cut in half crosswise
5 piece	aluminium foil
750 g	unpeeled raw prawns (organic)
2 tbsp	peanut oil
2 tbsp	thyme leaves
100 g	chorizo, thinly sliced
200 g	sour single cream
¼ tsp	salt
a little	pepper

How it's done

Individually wrap the sweet potatoes and garlic in foil.

Gas/electric grill: Grill the garlic and sweet potatoes on the warming rack over a medium heat for approx. 50 mins. Mix the prawns with the oil and thyme, cook on the grill for approx. 2 mins. on each side. Place the chorizo on top of the prawns, heat through for approx. 30 secs. Push the cloves of garlic into a bowl, crush with a fork, stir in the sour single cream, season. Cut open the potatoes, top with the sauce, serve with the prawns and chorizo.

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