Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 600 grams of sweet potatoes and cut them into small, even cubes.

2. 2

   Heat 2 tablespoons of dendê oil in a large skillet or wok over medium-high heat.

3. 3

   Add the cubed sweet potatoes and stir-fry for 8-10 minutes, or until tender-crisp and lightly caramelized, then remove them from the pan and set aside.

4. 4

   Add 1 tablespoon of dendê oil to the same pan, then add 1 large diced onion, 2 minced garlic cloves, and 1 cup of sliced mixed bell peppers and stir-fry for 3-4 minutes until softened.

5. 5

   Add 500 grams of peeled and deveined shrimp to the pan and cook for 2-3 minutes until they turn pink.

6. 6

   Stir in 0.5 cup of coconut milk, 1 tablespoon of lime juice, and the reserved sweet potatoes, and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, cooking for another 2 minutes.

7. 7

   Garnish with 0.25 cup of fresh chopped cilantro before serving.