Snack · Caribbean · 20 min
Spiced Purple Sweet Potato Cakes with Pan-Seared Shrimp and Avocado Crema
- Calories
- 527
- Protein
- 85g
- Carbs
- 17g
- Fat
- 16g
Ingredients
- 330 g purple sweet potato
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 0.75 tsp salt
- 400 g shrimp
- 0.25 tsp black pepper
- 130 g avocado
- 2 tbsp lime juice
- 2 tbsp fresh cilantro
Method
- 01In a medium bowl, combine boiled mashed purple sweet potato with 0.5 tsp ground cumin, 0.25 tsp cayenne pepper, 0.5 tsp garlic powder, 0.25 tsp salt, and 1 tbsp olive oil. Mix thoroughly and form into two 3-inch patties.
- 02Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add sweet potato cakes and cook for 4 to 5 minutes per side until golden brown and crisp on the edges. Remove and set aside.
- 03In a bowl, mash avocado with lime juice, remaining 0.5 tsp cumin, remaining 0.25 tsp cayenne pepper, remaining 0.5 tsp garlic powder, and 0.25 tsp salt until smooth to make crema.
- 04Pat shrimp dry with paper towels and season with remaining 0.25 tsp salt and black pepper. Sear shrimp in the same skillet over medium-high heat for 1 to 2 minutes per side until pink, opaque throughout, and cooked to an internal temperature of 145°F (63°C).
- 05Place sweet potato cakes on a plate, top with seared shrimp, spoon avocado crema over top, and garnish with chopped fresh cilantro.
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