Sweet Potato & Spinach Hash with Smoked Salmon & Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1 cup baby spinach
• 4 oz smoked salmon, flaked
• 1 avocado
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potato and cook, stirring occasionally, until softened and slightly browned (about 10-12 minutes).
3. Add spinach to the skillet and cook until wilted (about 2 minutes). Season with salt and pepper.
4. In a small bowl, mash the avocado with lime juice, smoked paprika, salt, and pepper to make the crema.
5. Divide the sweet potato and spinach hash between plates.
6. Top with flaked smoked salmon and a dollop of avocado crema.
7. Serve immediately.