Sweet Potato & Shrimp Hash with Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1/2 lb shrimp, peeled and deveined
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• For the Avocado Crema: 1 ripe avocado, 2 tablespoons lime juice, 1/4 cup water, salt to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper. Roast for 20 minutes, or until tender and slightly browned.
2. While the sweet potato roasts, prepare the avocado crema: Blend avocado, lime juice, water, and salt in a food processor until smooth. Add more water if needed to reach desired consistency.
3. In a large skillet, sauté red onion, red bell pepper, and jalapeño (if using) over medium heat until softened, about 5 minutes.
4. Add the roasted sweet potato and shrimp to the skillet. Cook, stirring frequently, until shrimp are pink and cooked through, about 3-5 minutes.
5. Stir in cilantro.
6. Serve immediately, topped with avocado crema.