Recipe for Sweet little Swiss Cake

Ingredients:

– 2 eggs
– 125g of softened butter
– 1 cup caster sugar
– 1/2 cup of milk
– 1 small swiss
– 2 cups flour
– 2 sachets of pastry yeast
– 1 sachet of vanilla sugar
– 40g of candied fruit
Orange Syrup
– 1 teaspoon of orange juice
– 70g of sugar
– 1 tablespoon of glucose
– 1 gelatin sheet

Preparation :

– Put the gelatin in soaking in cold water.
– In a saucepan, heat the orange juice, sugar and glucose, bring to a boil, stir constantly with a wooden spoon, allow to reduce for 8 minutes, out of the fire, add the drained gelatin, mix well, leave the syrup tired.
– Working in an electric mixer, softened butter and sugar until they are creamy, incorporate the eggs one by one and continue to work between each egg, incorporate the sifted flour, yeast, vanilla sugar, mix well , add the milk and small Swiss and work until the dough is homogeneous and creamy, gently incorporate the candied fruits.
– Butter and flour a missed pan, pour the mixture in, smooth the surface.
– Bake in a preheated oven at 180 ° C for 45 to 50 minutes.
– Check the cooking with the tip of a knife, it must stand clean, leave 10 minutes and unmold on a rack.
– Serve the cake in a dish and cover with warm syrup.

 

Recipe for sweet palm

Ingrédients:

– 500g de farine
– 500g de beurre
– Un peu de sel
– L’eau pour rassemblé la pâte
– Sucre roux

Préparation :

– Couper le beurre en petits cubes et congeler-les pendant 15 minutes.
– Mettre dans une jatte la farine tamisée et le beurre coupé en cubes, sel et rassembler la pâte avec l’eau de manière d’obtenir une boule sans pétrir la pâte. (Il faut que les cubes de beurre apparaissent dans la pâte).
– Mettre la pâte dans un film plastique et laisser reposer au réfrigérateur pendant 3 heures.
– Abaisser la pâte au rouleau sur un plan de travail fariné en rectangle. Plier la pâte en lui donnant la forme d’une enveloppe et mettre au réfrigérateur pendant 2 heures, réaliser la même opération pour la deuxième tour.
– Étaler la pâte feuilletée en rectangle, saupoudrer généreusement de sucre roux.
– Rouler la rectangle de pâte de chaque côté en allant vers le centre en essayant de former deux boudins de même taille, mettre au congélateur pendant 30 minutes.
– Couper le boudin de pâte en tranches de 1 cm d’épaisseur à l’aide d’un couteau aiguisé, disposer-les au fur et à mesure sur une plaque badigeonnée d’eau, saupoudrer chaque palmier avec sucre roux.
– Enfourner 10 mn dans un four très chaud.

Lemon Fish and Sweet Potatoes Recipe

Fot the Lemon Fish :

Lemon Fish

Ingredients :

  • 2 Croaker Fish Fillet
  • 1 tablespoon of pepper soup spice
  • 1/4 lemon slice
  • 1/2 bulb of Red Onion
  • 1 Chili pepper
  • 1 seasoning cube
  • 1 large Sweet Potato
  • 1 tablespoon of melted butter
  • 1 teaspoon of vegetable Oil

Coconut Sauce

  • 1/2 cup of Coconut milk
  • 1 garlic clove
  • Sprinkle of Parsley
  • Half of a seasoning cube

Method :

  1. Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.
  2. Season your fish with pepper soup spice and set aside.
  3. Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.
  4. Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.
  5. For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.
  6. Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com

Sweet Potato Hash with Sausage and Eggs

For the Sweet Potato :
Sweet Potato
Ingredients
  • 1 lb pastured sausage
  • 1 medium onion, chopped
  • 2 medium sized sweet potatoes
  • coconut oil
  • salt and pepper, to taste
  • rosemary, to taste
Instructions
  1. Brown sausage. Transfer to a plate.
  2. Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.
  3. Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.
  4. Add sausage and onions to the cast iron skillet and stir everything.
  5. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.
  6. Breakfast is ready!
Nutrition Information
Serving size: 299 g Calories: 633 Fat: 39.3 g Saturated fat: 16.3 g Unsaturated fat: 23 g Trans fat: 0 g Carbohydrates: 44.8 g Sugar: 1.9 g Sodium: 1155 mg Fiber: 6.9 g Protein: 24.7 g Cholesterol: 95 mg

Sweet Potato Falafel Recipe

For the Sweet Potato Falafel

Potato Falafel

INGREDIENTS

FOR THE FALAFEL:

  • 1 1/2 cups (peeled) cooked sweet potato
  • 1 2/3 cup cooked chickpeas

FOR THE CARIBBEAN JERK SPICES:

  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Oil, for frying

FOR THE TOPPINGS:

  • Your favorite barbecue sauce (optional)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 cup washed iceberg lettuce or Napa cabbage
  • 1 large carrot, grated
  • 1 medium onion, thinly sliced
  • 1/2 cup pineapple, diced
  • 4-6 large pitas (gluten-free if needed)

PREPARATION

TO MAKE THE FALAFEL:

  1. First, make the spice blend.
  2. Combine all of the ingredients for the falafel, except the frying oil, in a food processor (a blender will work also if that’s all you have) and pulse until combined into a nearly smooth mixture. It should be a thick dough.
  3. In a large skillet, heat about 1-inch of oil over medium-low heat. You can use a deep-fryer for cooking them instead if you have one. Using a large scoop, form balls and drop them carefully into the pan.
  4. Flatten them slightly with a spatula and cook them on each side for about 3 minutes until crispy.

TO SERVE:

  1. If desired, warm the pitas in a foil packet in the oven or one by one on a lightly greased skillet.
  2. Fill each pita with the falafel, your desired vegetables, and your favorite barbecue sauce, if desired.

Source: www.onegreenplanet.org

Sweet and Spicy Chicken Bites

Sweet and Spicy Chicken Bites

Chicken Bites

Ingredients

  • 10 – 12 medium pieces of boneless chicken.
  • Half Teaspoon of baking powder.
  • 2 Teaspoons of cornflour.
  • 3 Tablespoons of flour / maida.
  • Salt.
  • 2 Teaspoons of black pepper powder.
  • 1 Teaspoon of chopped garlic.
  • 1 Teaspoon of chopped green chilies.
  • Half Teaspoon of chilli flakes.
  • 2 Tablespoons of honey.
  • 2 Teaspoons of soy sayce.
  • 3 Teaspoons of red chilli sauce.
  • A small bowl of chopped scallions / green onions.
  • Oil.
  • Chilled water.

Methode

Put the flour, cornflour, baking powder, some salt and 1 and half Teaspoon of black pepper powder in a mixing bowl.
Then dip the chicken pieces one by one into the batter and fry them in hot oil for 4 – 5 minutes.
Do not overcrowd the pan. Fry them in batches.
Saute the chopped garlic, green chilies and chilli flakes for few seconds.
Then gradually add chilled water and star mixing the flour. Make a semi thin batter.Sprinkle some more scallions
over them and serve.Add the fried chicken pieces into the sauce. Toss them well for 2 minutes and then turn off the
heat.Now add the soy sauce, chilli sauce, honey and pinch of salt. Mix very well for 2 minutes.Than add the chopped
green onions. Mix for few minutes on high flame.Now heat 2 Teaspoons of oil in another pan / wok.After frying keep
them on a tissue paper.Season the chicken pieces with some salt and the remaining pepper powder.
Source: spicyworld.in

Sweet spicy plantain chips recipe

Ingredients:::
• 2 Semi ripe plantains (almost yellow but not)
• 1 tsp. pepper to taste – Optional
• Salt – A pinch
• 1 tsp. Sugar – Optional
• Vegetable oil for frying
Directions:::
Step 1: Peel the Semi-ripe plantain with a knife and slice the plantain into thin circles as shown
Step 2: Place the sliced plantain in a bowl of water mixed with salt and rinse. This is done to remove excess starch. Drain off the excess water from the plantain and pat dry.
Step 3: Place the dry plantain in a bowl, add salt, pepper and sugar, mix and fry in pre-heated vegetable oil till brown and crisp. Remove immediately from the oil and drain on a paper towel as oil has the tendency to make the plantain soft. To get that extra crispy crunch, bake in a pre-heated oven for some more time before removing.

Step 4: Leave to cool completely and Serve or store in an airtight container.

How To Make Sweet Potato Egg Fries

INGREDIENTS
*3  sweet potatoes
*2 eggs
*3 table spoonful plain Flour
*1 seasoning cube
*Vegetable oil
*Ground pepper
*Salt

COOKING DIRECTIONS
1.Wash the sweet potatoes thoroughly then peel off the skin and cut into thin slices.

2. Rinse and place the sweet potato slices in a pot, then add enough water to cover them, add salt to taste and parboil for 5 minutes,. Pour out into a sieve and set them aside,. to cool a bit.

Source: www.shepherdsongfarm.com

Sweet Potato Vine Stew: a Recipe from West Africa

Ingredients:

  • 1 lb goat meat, (traditionally bone-in stew meat but lamb, beef or chicken or no meat can be used).
  • Raw fish (substitute: 2 Tbs fish stock).
  • 2 lb young sweet potato leaves, finely chopped or pounded in a mortar (substitute: peanut vines, cassava or other coarse greens).
  • 2 lg onions, finely chopped or pounded.
  • 1 leek, finely chopped or pounded.
  • 2 green pepper, finely chopped or pounded.
  • 1 eggplant, diced.
  • 4-6 okra, diced.
  • 1-2 red (hot) peppers – whole.
  • 3 Tbs palm oil (substitute: vegetable oil).
  • 1 Tbs lemon juice.
  • Salt and pepper to taste.

Optional: ½ C peanuts, finely ground– skins off (substitute: peanut butter).

Optional: other vegetables as available.

Method:

Wash the sweet potato leaves (substitute peanut or cassava leaves) and remove from the stems.

Finely chop the leaves with the leek, onions and green peppers or pound in a mortar.

Bring a pan of salted water to a boil, add the mixture and boil for about 30 minutes, or until tender. Thoroughly drain and rinse if using cassava leaves. Set aside.

While boiling the greens in the previous step: 1) boil the raw fish for 30 minutes, then remove the fish bones and reserve the fish stock and flesh; 2) brown the goat meat.

In a large pot or casserole add the goat meat, oil, okra, eggplant pieces, green pepper & red (hot) pepper to the fish sauce and flesh. Add water to completely cover.

Bring to a simmer, cover and cook for about an hour and the meat is tender. Add additional water if necessary.

Add salt and pepper to taste.

Add lemon juice before serving.

Source: www.shepherdsongfarm.com

Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Ingredients
  • 3 tbsp olive oil
  • 3 cloves minced garlic
  • 1 medium red onion or two large shallots
  • 1 cup tomato sauce
  • 1½ cups canned kidney beans, rinsed
  • 4 cups crushed tomatoes
  • 1 diced red bell pepper
  • 1½ cups fresh or frozen sweet corn
  • 1 minced jalapeño pepper( optional)
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 3 tablespoons molasses or 4 tbsp brown sugar
  • 1 tsp ground chipotle powder
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 1½ pounds leftover meatloaf, diced
Instructions
  1. In a large pot heat the olive oil over medium heat.
  2. Add the garlic and onions (or shallots)
  3. Cook for only a couple of minutes until the onions begin to soften.
  4. Add the tomato sauce, kidney beans, crushed tomatoes, bell pepper, sweet corn, jalapeño pepper, cumin, chili powder, molasses, chipotle powder, black pepper and salt.
  5. Simmer very gently over low heat for about 45 minutes stirring occasionally.
  6. Add the diced leftover meatloaf and sSimmer for another 10 to 15 minutes before serving. Serve alone or with tortilla chips and garnishes of grated cheddar cheese, sour cream and lime guacamole.
  7. For Sloppy Joes, serve on toasted burger or sub rolls with grated mozzarella or cheddar cheese.

Source: www.rockrecipes.com

How to prepare sweet potato omelette

Ingredients

  • 1 large peeled sweet potato cut in half lengthways and then into 5mm (¼in) slices

  • 1 tbsp vegetable oil

  • 1 red pepper deseeded and cut into thin slices

  • 2 garlic cloves, peeled and crushed

  • 6 British Lion eggs, beaten

  • Salt and freshly ground black pepper

  • 2 tbsp parsley chopped

  • 2 tbsp coriander chopped

Method

  1. Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

  2. Heat the oil in a frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the sweet potato slices, and cook, stirring, for a further minute.

  3. Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning.

  4. Cook over a gentle heat for about 10 minutes, mixing the cooked egg from the edge of the pan into the centre, until the egg is set all over.

  5. Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to brown the top.

  6. Serve hot or cold, straight from the pan, cut into wedges, and sprinkled generously with the chopped herbs.

Source: pulse.com.gh

Zucchini & Sweet Potato Hash Browns

INGREDIENTS
    • 2 small zucchini, grated
    • 1/2 teaspoon sea salt
    • 1 medium sweet potato, peeled and grated
    • 1/2 cup onion, minced
    • 1 tablespoon of ghee, or coconut oil, or olive oil (I use half ghee & half coconut oil)
    • Fresh ground black pepper to taste
INSTRUCTIONS
  1. In a large mesh colander (like this one), mix the grated zucchini with the sea salt. Place a dish underneath the colander and set aside for 10 minutes. The salt will draw the liquid from the zucchini.
  2. Place the grated sweet potato and minced onion in a medium sized mixing bowl.
  3. Squeeze the excess liquid from the zucchini so it’s very dry (I use my hands to do this – just grab a handful of it and squeeze the excess liquid right into the sink to discard the liquid and then blot with paper towels) and place it in the mixing bowl with the sweet potato and onion; mix well. Taste and add more salt and fresh ground black pepper if desired.
  4. Preheat a 12 inch skillet (this one is my favorite) over medium heat and add the oil. Once the pan is hot, add the hash browns. Use the back of a spatula to press the hash browns down into the pan. Allow the hash browns to cook for 3-6 minutes undisturbed. When the hash browns are slightly golden, flip them over in sections. Use the back of your spatula, again, to press them down into the pan. Cook another 3-6 minutes. Remove from heat and serve immediately.

Source: www.allergyfreealaska.com

How to prepare mashed sweet potatoes and sausages cooked in tomato sauce

Ingredients

  • Sweet potatoes

  • Salt

  • Freshly ground black pepper

  • Tomato sauce

  • Sausages

  • All purpose spices

Method

  1. Combine salt and sweet potatoes in large saucepan.

  2. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.

  3. This will take between 30 to 45 minutes.

  4. Take off heat and mash sweet potatoes in saucepan with potato masher.

  5. Prick sausages all over with a fork. Put the griddle on a medium heat.

  6. Add a tiny drizzle of olive oil just to get things started.

  7. Add the sausages to the griddle and cook, turning every minute or two, until nice and brown on all sides.

  8. Add tomato sauce, spice and cover to simmer for 3- 5 minutes.

  9. Serve mashed sweet potatoes and sausages cooked in tomato sauce

Source: pulse.com.gh

Sweet and Sour Baked Potatoes

Ingredients

5 Potatoes

Chicken Breast

1 red Pepper

1 green Pepper

1 yellow Pepper

2 Carrots

Broccoli

1/2 Bulb onion

Sweet and Sour sauce

Olive Oil

Ground pepper

Maggi

Salt

*Basically you can use any kind of vegetable for this dish

Recipe

  • Peel and chop potatoes into big pieces, salt and parboil for 5 minutes
  • Chop chicken breast add a teaspoon of brown sugar, half a teaspoon of crushed garlic,half a teaspoon of salt and let marinate for 10 minutes.
  • Chop yellow pepper, green pepper, red pepper,onions, carrots (carrots should be chopped into thin half circles) and broccoli.
  • After the potatoes have been parboiled, line a pan with thin foil and bake at 300 F for 10-15 minutes or until it is baked thoroughly.
  • Put a table spoon of olive oil in a large frying pan and fry chicken, add vegetables and steam/ fry vegetables.
  • Add a pinch of salt, a teaspoon of dry pepper and a cube of maggi and steam/fry for 7-10 minutes.
  • Added the baked potatoes to the steam vegetables and cook for 5 minutes.
  • Add the sweet and sour sauce and cook for an additional 5-10 minutes.

Serve

Source: www.afrolems.com

Sweet Potato, Salmon and Vegetable Sauce

Ingredients

1 large piece of Salmon (If you don’t have access to salmon use any fish available to you)

1 small sweet potato

2 cups of chopped spinach (use any green vegetable available to you)

1 cup of chopped red bell pepper, carrots, onions

1/2 cup of chopped shrimps

1/2 teaspoon of butter (You can use healthier oil alternatives)

Seasoning cubes

1 tablespoon of Suya Spice 

Pinch of salt

Method

Season your fish with Suya spice and 1 seasoning cube.

In a non-stick or well-greased pan on medium, place your fish to brown on both sides.

Then add 3 tablespoons of water to the pan, cover the pan and reduce heat to low so the fish can steam.

In a separate pot, boil your sweet potatoes with the skin and a pinch of salt. I say boil with the skin because it is a good source of fibre. For it to boil faster, cut up the potato into smaller pieces and when a fork can go through it easily, it is done.

In a separate pan, heat up your butter on medium heat and stir fry your chopped vegetables with the shrimp except the green vegetables. Season with the seasoning cubes and stir fry till the shrimp turns orange and is cooked which should take about 3-5 minutes. Then stir in your green vegetables for about 1-2 minutes and serve with your fish and potatoes.

Source: www.afrolems.com

Sweet Potato Pottage

Ingredients

1 Large Sweet Potato

1/2 bulb of Red Onion

2 Large Tomatoes

2 Scotch Bonnet Peppers

2 Seasoning cubes

1/4 cup of Crayfish pieces

2 Tablespoons of Crayfish Powder

1 Handful of chopped Efirin ( Substitute with Basil)

1.5 Cooking Spoons of Palm Oil

Method

Peel your potatoes, dice and rinse.

Place in a pot with enough water covering it to boil the potatoes.

Add your chopped onions, chopped tomatoes and pepper, season and bring to boil.

Once the potato is soft, the water would have significantly reduced, turn down the heat to medium and allow to simmer.

Add the crayfish pieces and powder and stir in. Your pottage should be thicker at this point.

Allow to simmer for 3-5 more minutes, add the palm oil and allow to simmer for 2 more minutes.

Stir in the efirin and turn off the heat.

Serve hot.

Source: www.afrolems.com

Sweet Potato Fries Served With Plantain and Stew

Ingredients

1 pc Sweet Potato (Called Purple Yams in some grocery store)

Oil for frying ( Vegetable Oil, Canola Oil, Grapeseed Oil preferably)

1 Teaspoon salt

2 1/2 cups cold water

Directions

– Pour the water in a small plastic bowl so it almost full. Add salt to the water to form your brine.

– Peel the skin off the sweet potato and completely soak in the brine

– Slice the sweet potato lengthwise to get long strips that look like fries. Soak the strips in the brine.

– Heat the oil in a frying pan or deep frier. Drain fries and place them in oil. Turn on sides till all have a whitish brown appearance ( the browner the crispier)

– Remove fries from pan and place on a paper towel in a plate to remove excess oil.

Your sweet potato fries are ready to eat !!! Can be served as you would regular fries.

Source: www.afrolems.com

Lemon Fish and Sweet Potatoes

Ingredients

2 Croaker Fish Fillet

1 tablespoon of pepper soup spice

1/4 lemon slice

1/2 bulb of Red Onion

1 Chili pepper

1 seasoning cube

1 large Sweet Potato

1 tablespoon of melted butter

1 teaspoon of vegetable Oil

 

Coconut Sauce

1/2 cup of Coconut milk

1 garlic clove

Sprinkle of Parsley

Half of a seasoning cube

Method

Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.

Season your fish with pepper soup spice and set aside.

Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.

Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.

For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.

Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com

Lemon Fish and Sweet Potatoes

Ingredients

2 Croaker Fish Fillet

1 tablespoon of pepper soup spice

1/4 lemon slice

1/2 bulb of Red Onion

1 Chili pepper

1 seasoning cube

1 large Sweet Potato

1 tablespoon of melted butter

1 teaspoon of vegetable Oil

 

Coconut Sauce

1/2 cup of Coconut milk

1 garlic clove

Sprinkle of Parsley

Half of a seasoning cube

Method

Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.

Season your fish with pepper soup spice and set aside.

Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.

Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.

For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.

Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com

Roasted Sweet Potatoes

    • 1 sweet potato, peeled (or not), cut in 3/8″ – 1/2″ slices*
    • olive oil (to drizzle)
    • sea salt/ground pepper
Marinated Shrimp
    • 1/2 lb. shrimp, peeled and deveined*
    • zest and juice 1/2 an orange
    • 1 tbsp. orange muscat champagne vinegar
    • 1/2 tsp. garlic, minced
    • 1 tbsp. red chile puree
    • 1/2 tsp. salt
    • ground pepper
Black Beans
    • reserved marinade liquid
    • water to bring it up to 1/2 cup liquid
    • 1 can black beans, rinsed and drained
    • 1 tsp. ground cumin
    • 1 tsp. oregano leaves
    • 1/2 tsp. salt
Cilantro Drizzle
    • 1 bunch cilantro, rinsed, and most stems removed
    • 1 tbsp. orange muscat champagne vinegar*
    • 2 tbsp. olive oil
    • a pinch of sea salt, or a few grinds
To Finish
  • 1 avocado, skin and seed removed, sliced thin
  • chile pepper puree (such as Gourmet Garden)

Instructions

Preheat oven to 400 degrees (or 375 degrees convection roast).

Toss sweet potato slices with a generous drizzle of olive oil and a few grinds of salt and pepper.

Arrange in a single layer on a baking sheet.

Cook 15 minutes. Turn. Cook another 15 minutes.

If they are tender and golden brown, remove from the oven and set aside to cool. If not, check periodically at about 5 minute intervals until they are tender and golden brown.This may take 30-50 minutes depending on thickness and convection versus regular oven.

While sweet potatoes roast, prep the shrimp, whisk marinade ingredients together, and combine in a prep bowl. Marinate them 20-30 minutes.

Remove the shrimp from the marinade. Reserve marinade for black beans. Grill on a stove top grill pan or grill them on high heat for about 1 minute on each side. Set aside.

Combine reserved marinade (and water as needed), 1 can of black beans, rinsed and drained well, cumin, oregano, salt, and several grinds of pepper in the bowl of a food processor. Pulse until very smooth. It should be about the consistency of pancake batter not bean dip. Add water if necessary. Set aside.*

In a blender, combine cilantro, citrus vinegar, olive oil, and salt. Blend until very smooth. It should be a pourable consistency not runny. Set aside until ready to assemble.

Thin slice your avocado.

To Assemble

On a party platter, arrange your roasted sweet potato medallions.

Drop about a tablespoon of black bean puree, and spread over the top.

Top with one grilled shrimp, and one thin slice of avocado.

Drizzle with cilantro mixture, and a tiny dab of red chile puree.

Cuisine: Caribbean | Recipe Type: Tapas/Appetizer

Notes

* See notes.

Sweet potato slices should be scrubbed, but you can peel or not. Slice fairly thick – from 3/8″ to 1/2″ thick. The thickness will determine how long they need to roast.

Medium sized shrimp work well. You only need one on each tapa.

I love Trader Joe’s Orange Muscat Champagne Vinegar. You can substitute any citrus vinegar, or rice vinegar.

You will probably have leftover black bean puree. It is fabulous with tortilla chips or sweet potato fries, and is a healthy snack.

If you can’t find red chile pepper paste in your produce department, you can use Fresno chiles (stems and seeds removed) pureed with water until smooth.

Source: beyondmeresustenance.com