SWEET POTATO, PRAWN AND CORN TRAY BAKE
A reinvention of the classic prawn cook-up, this tray bake builds layers of flavour from the bottom up. Parmesan-crusted sweet potato forms a crispy, golden base; corn rounds roast alongside until charred at the edges; and prawns nestle into the gaps for a final blast of heat before a drizzle of garlicky butter sauce brings it all together. It’s a showstopper that’s easier than it looks — and one big beautiful tray to bring straight to the table.
Ingredients
Sweet potato base
- 1.2kg sweet potato, peeled and sliced 3mm thick
- 120g butter, melted
- 2 tsp minced garlic (2 cloves)
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 50g parmesan, finely grated
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
Corn
- 1kg frozen or fresh corn cobs (8), cut into 3–4cm rounds
Prawns
- 1kg raw prawns, peeled, deveined, tail on (it’s easy if you get frozen, tail on green prawns – just make sure they are are defrosted slowly in salty water, then dried wirh a paper towel)
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tsp Old Bay seasoning
Butter sauce
- 250g butter
- 2 tbsp fresh garlic, finely chopped
- 4 tbsp lemon juice
- 4 tbsp dried parsley
- 2 tsp Old Bay seasoning
- 1 tsp salt
- ¼ tsp white pepper
To serve
- Fresh parsley, roughly chopped
- Lemon wedges
Method
- Peel and slice sweet potatoes about 3mm thick.
- Preheat oven to 180°C. Line a large baking tray with foil. I use one of the trays that come with the oven.
- Stir garlic, thyme, oregano, parmesan, Old Bay, salt and pepper through the melted butter. Add sweet potato slices and toss well to coat. This is really a hands in job, each slice needs to be separated and coated.
- Spread the sweet potato slices on the large, foil lined tray, — the tops will crisp while the bottoms cook through. Cover tightly with foil and bake for 20–25 minutes.
- While the sweet potato cooks, place the defosted dried prawns in a bowl with lemon juice, salt and Old Bay. Toss well and set aside to marinate.
- Spray some olive oil and sprinkle salt on the corn pieces.
- Remove the sweet potato from the oven and increase the temperature to 220°C.
- Put that potato back in to begin crisping it up. After 10 minutes remove the sweet potato tray and tuck corn rounds amongst around the sweet potato slices. Switch to grill setting and return the tray to the oven for 15–20 minutes, until the sweet potato tops are golden and crispy and the corn is beginning to colour at the edges.
- Nestle the prawns in between the sweet potato and corn, jiggling the tray so everything settles together.
- Return the tray to the oven until the prawns have just turned pink. Do not overcook.
- While the prawns cook, make the butter sauce: put the butter, the garlic, lemon juice, dried parsley, Old Bay, salt and white pepper into a micro proof bowl and heat in 30 second increments until the butter has been melted.
- When pranks are just pink remove the tray from the oven, drizzle with butter sauce, scatter with fresh parsley and pieces of lemon and serve immediately.
Notes
A food processor with a slicer blade set to 3mm makes quick work of the sweet potato. A mandoline works equally well. The foil covered tray gives a cooked-through base.
Old Bay Seasoning is available at Woolworths. If you’d prefer to make your own, see our homemade Old Bay blend.
This dish needs to go straight to the table once the butter sauce is on — the sweet potato will soften quickly, so time it accordingly.
Serve alongside our Fennel, Apple and Cucumber Slaw for a complete meal.
A reinvention of the classic prawn boil cook-up, this tray bake builds layers of flavour from the bottom up. Parmesan-crusted sweet potato forms a crispy, golden base; corn rounds roasted alongside until charred at the edges; and prawns nestled into the gaps with a final blast of heat before a drizzle of garlicky butter sauce brings it all together. It’s a showstopper that’s easier than it looks — and one big beautiful tray to bring straight to the table.