Sweet Potato & Shrimp Hash with Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 ripe avocado
• 1 tbsp lime juice
• 2 tbsp water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato, red onion, and bell pepper with olive oil, smoked paprika, cayenne pepper (if using), salt, and pepper on a baking sheet.
2. Roast for 20 minutes, or until sweet potato is tender and slightly caramelized.
3. While vegetables are roasting, prepare the avocado crema: In a small food processor or blender, combine avocado, lime juice, and water. Blend until smooth and creamy. Season with salt and pepper.
4. In a separate pan, sauté the shrimp until pink and cooked through (about 3-4 minutes). Season with salt and pepper.
5. Combine the roasted vegetables and shrimp in a serving dish. Top with avocado crema and garnish with fresh cilantro.