snack

Spiced Purple Sweet Potato Cakes with Pan-Seared Shrimp and Avocado Crema

Name: Spiced Purple Sweet Potato Cakes with Pan-Seared Shrimp and Avocado Crema
Ingredients: 333.6 g (about 1 medium) Purple Sweet Potato, cooked and mashed; 408.6 g Crustaceans, shrimp, farm raised, raw; 133.7 g (about 1/4 medium) Avocado, Hass, peeled, pit removed, raw; 2.2 tbsp Lime juice, fresh; 2.2 /2 tsp Garlic powder; 2.2 /2 tsp Cumin, ground; 2.2 /4 tsp Cayenne pepper; 2.2 tbsp Olive oil, extra virgin; 2.8 /4 tsp Salt, sea salt; 2.2 tbsp Cilantro, fresh, chopped (for garnish)

Nutrition

1090

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Purple Sweet Potato, cooked and mashed333.6 g (about 1 medium)

Crustaceans, shrimp, farm raised, raw408.6 g

Avocado, Hass, peeled, pit removed, raw133.7 g (about 1/4 medium)

Lime juice, fresh2.2 tbsp

Garlic powder2.2 /2 tsp

Cumin, ground2.2 /2 tsp

Cayenne pepper2.2 /4 tsp

Olive oil, extra virgin2.2 tbsp

Salt, sea salt2.8 /4 tsp

Cilantro, fresh, chopped (for garnish)2.2 tbsp

Instructions

Prepare the Sweet Potato Cakes: In a medium bowl, combine the mashed purple sweet potato, 1/4 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/2 tbsp olive oil. Mix thoroughly until well combined. The mixture should hold its shape. If it's too wet, add a tablespoon of flour (not listed but a common pantry staple if needed, or more sweet potato). Form the mixture into 2 small patties, about 3 inches in diameter.

Cook the Sweet Potato Cakes: Heat the remaining 1/2 tbsp olive oil in a non-stick skillet over medium heat. Carefully place the sweet potato cakes in the skillet. Cook for 4-5 minutes per side, until golden brown and slightly crispy, pressing down gently with a spatula to ensure even cooking.

Prepare the Avocado Crema: While the cakes cook, in a small bowl, mash the avocado with the lime juice, remaining 1/4 tsp cumin, 1/8 tsp cayenne pepper, and remaining 1/4 tsp garlic powder. Season with a pinch of salt. Stir until smooth and creamy. If it's too thick, add a tiny splash of water.

Sear the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper. Add the shrimp to the same skillet used for the sweet potato cakes (add a touch more oil if needed) over medium-high heat. Sear for 1-2 minutes per side, until pink and opaque. Be careful not to overcook.

Assemble and Serve: Place one sweet potato cake on a plate. Top with half of the seared shrimp. Drizzle generously with the avocado crema. Garnish with fresh chopped cilantro. Repeat with the second cake and remaining shrimp. Serve immediately.