Sweet potatoes are a great and healthy staple to have in your pantry because you can do so much with it. It meshes well with sweet and/or savoury flavours and its also good for you. I’ve been on a spicy kick lately and this recipe hit the spot? 


1 large sweet potato (chopped)

2 tbsp Mrs. Dash southwest chipotle seasoning 

Salt and pepper to taste

1/4 cup homemade mayo

1 tsp balsamic vinegar (optional)

2 cloves garlic (diced)

Half a red onion (chopped)

1 large bell pepper (chopped)

2 large carrots (chopped)

1 small scotch bonnet pepper (chopped)

A handful of grape tomatoes (sliced)

1 pound raw shrimp (peeled)

1 pound mussels (unflavoured)

1/2 cup shredded cheddar cheese

Italian herb seasoning (for topping)

Olive oil for potatoes and sautéing 
Preheat oven to 400°F and line a baking sheet with parchment paper. Place chopped sweet potatoes. Add salt and pepper and drizzle with olive oil. Bake for 20 minutes. 

Coat shrimp and mussels with the chipotle seasoning, balsamic vinegar, salt, pepper and mayonnaise. Place a skillet over medium heat and add 1 tbsp olive oil, then add onions, garlic, peppers, tomatoes and carrots and let it simmer for a few seconds. Add shrimp and mussels, then cover the skillet and let it simmer for about 3-4 minutes (you don’t want to overcook the shrimp).

When ready, remove from heat and set aside. Place cooked sweet potatoes in a serving bowl, then top with the shrimp and mussel mixture. Stir slightly to form a medley, then top with grated cheese and Italian herb seasoning.

Serve when ready. This serves 2

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