Shrimp Sweet Potato “Toast”
![Shrimp_Sweet_Potato_Toast_1200x600](/-/media/project/dole/recipe-images/shrimp_sweet_potato_toast_1200x600.jpg?h=600&w=1200&rev=c3c19018e68f435686b60b134a1df337&hash=5171720C83C0270C6AA68734F664F788)
Ingredients
- 2 large DOLE® Sweet Potatoes, sliced ¼-inch thick lengthwise
- Nonstick cooking spray
- ⅛ teaspoon salt
- 1 Mango Sriracha Slaw recipe
- 6 oz. cooked small shrimp
- ½ red bell pepper, thinly sliced
- ¼ cup peeled and thinly sliced mango or DOLE® Tropical Gold® Pineapple
- 1 large DOLE® Avocado, peeled, pitted and sliced
- 2 DOLE® Green Onions, thinly sliced
- Crushed red pepper flakes for garnish (optional)
Directions
- Preheat oven to 350°F. Spray both sides of potato slices with cooking spray; arrange slices in single layer on baking sheet. Bake potato slices 30 minutes or until golden brown, turning once; immediately sprinkle with salt.
- Toss slaw, shrimp, bell pepper and mango in a large bowl. Makes about 4 cups.
- Top sweet potato slices with slaw mixture and avocado; sprinkle with onions and red pepper flakes, if desired.