Shrimp and Roasted Sweet Potato Hash Stuffing
Updated February 11, 2016
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 pounds sweet potatoes, peeled and cut into ¾-inch chunks
7 tablespoons extra virgin olive oil
3 ½ teaspoons kosher salt, more to taste
1 teaspoon ground black pepper
2 medium onions, diced
2 medium green bell peppers, diced
2 large garlic cloves, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons chili powder
2 pounds jumbo shrimp, peeled and cut into ½-inch pieces
1 ½ tablespoons freshly squeezed lime juice, more to taste
6 tablespoons chopped fresh cilantro
Nutritional analysis per serving
42 grams carbs; 104 milligrams cholesterol; 295 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 668 milligrams sodium; 17 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and ½ teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
- Step 2
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and ½ teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
- Step 3
Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.
Private Notes
Comments
I made this to use up some sweet potatoes, surprise, surprise, it was delicious - I am making this again (to me) a nice alternative to chili - used sweet red pepper instead of green - to satisfy non-believers in my midst. Also I halved the recipe because I only had three sweet potatoes.
Also cut the recipe in half, and used half of a poblano rather than jalapeño as that was we had on hand. Also, used Cajun seasoning on the shrimp, and lots of herbs de Provence on the sweet potatoes. Added feta at the end. Basically you can modify the recipe to use whatever you have on hand. Darn versatile.
I followed the recipe closely (which is rare for me) but cut ingredients by a 2/3 since it was only two of us and that provided enough for dinner and leftovers for lunch. Although I kept the leftovers for lunch, I had them for breakfast with a fried egg the next day, even better. Delish!
I made this to use up some sweet potatoes, surprise, surprise, it was delicious - I am making this again (to me) a nice alternative to chili - used sweet red pepper instead of green - to satisfy non-believers in my midst. Also I halved the recipe because I only had three sweet potatoes.