Ingredients
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2
medium sweet potatoes
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1 tablespoon
olive oil
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2
small avocados
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1 1/2 cups
baby pink shrimps (prepared)
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1
lime
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salt and pepper
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2 tablespoons
coriander, thinly sliced
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4-6
slices of rustic bread
Directions
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Preheat oven
Peel the sweet potatoes and cut them into 3 mm slices (1/8 po). Drizzle with olive oil and bake in the oven for 20 minutes until tender. Set aside and let cool
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Wash the shrimps, put in a bowl and season with some black pepper. Add the coriander
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In a bowl, mash the avocado with a fork, sprinkle with lime juice and season with salt and pepper (to your taste)
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Grill the slices of bread. Once they have cooled down, spread the mashed avocado on the slices, add the shrimp then slices of sweet potatoes. Enjoy
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