Sweet Potato, Shrimp and Avocado Toasts

What can be better than sweet potato, avocado, and shrimp?
You can change it according to your taste; however, you may want to use it as it is for the first time so that you know the taste of it.

          Ingredients

• 2 small sweet potatoes, peeled and cut into 1/8-inch (3 mm) thick slices
• 1 tbsp (15 ml) olive oil
• 16 large frozen shrimp (16-20), thawed (see note)
• 2  very ripe avocados, halved and pitted
• 4 slices whole wheat country bread, toasted
• 2 limes, cut into wedges
• 2 tbsp fresh mint leaves, torn
• 2 tbsp cilantro leaves
• 1 1/2 tsp seeded and finely chopped jalapeno pepper
• Salt and pepperPreparation
  
  With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the sweet potatoes on the prepared baking sheet. Oil lightly. Season with salt and pepper. Bake for about 15 minutes or until tender and lightly browned.

  Meanwhile, in a small saucepan of salted cold water, add the shrimp. Bring to a boil and let simmer for 1 minute. Drain. Peel and halve the shrimp lengthwise.

  Place the flesh of an avocado half on each slice of bread and crush with a fork. Season with salt and pepper. Drizzle each toast with a bit of lime juice.

  Top each toast with sweet potatoes and shrimp. Garnish with herbs and jalapeno. Serve with lime wedges.

Please, I would like to hear from you!

Bonne appétit!

Gaétane