Sweet Potato Puree with Shrimp & Brussels

Sweet Potato Puree with Shrimp & Brussels is going to be your new favorite quick and healthy dinner! It comes together quickly, requires simple ingredients, and is a hearty and nourishing meal.

A Hearty and Nourishing Dinner Recipe

You are going to love this recipe because it is simple, only requires a few ingredients, and is packed with protein and complex carbs. You get the comforting sweet potato puree, the protein packed shrimp, and delicious veggies to round out the meal.

Ingredients for Sweet Potato Puree with Shrimp & Brussels

• Sweet Potatoes – we are roasting the sweet potatoes instead of boiling them to get a deeper flavor, and it adds SO much more to the dish!
• Shrimp – You can use any size shrimp you want, just make sure you peel and devein them before cooking. They get sauteed in a cast iron pan to get those delicious char marks on them.
• Brussels Sprouts – The brussels sprouts are sauteed in a cast iron pan with butter and olive oil for more flavor, and they go perfectly with the shrimp!
• Fresh Garlic – You can also use garlic powder if you’re in a pinch, but the fresh garlic is amazing in this.
• Butter – you can use vegan butter if you want to keep this dairy free, but any type of butter will add much more flavor to the shrimp and veggies!
• Extra Virgin Olive Oil – one of my favorite oils to cook with!
• Salt & Pepper – a staple!
• Paprika – I love adding some smoked paprika to the dish to add extra flavor, but you can leave this out if you want. It adds a great smoky depth of flavor though!
• Milk of Choice – you can use any milk you want to add to the potato puree, this helps it become nice and creamy!

How to make this easy dinner dish

STEP 1

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper, and spread the chopped sweet potatoes into an even layer. Drizzle 1 tbsp of the oil over them, season with a pinch of salt and pepper, and roast for about 30 minutes. They should be soft enough to easily stick a fork through when they are done.

STEP 2

Transfer the potatoes into a food processor, add 1 tbsp of the butter, and about 1/4 cup of the milk. Turn on the food processor and puree until the mixture becomes smooth and creamy. You can add a little bit more milk if it is too thick, but that depends on how you want the texture to be. Make sure you don’t puree this for too long, as it will make the potatoes a bit gummy. Just blend until creamy.

STEP 3

Preheat a large skillet (I used cast iron) over medium-high heat. Prepare the brussels by removing the outer leaves, chopping off the ends, and then cut them in half. Add 2 tbsp of olive oil and 1 tbsp of the butter to the skillet, then add in the brussels sprouts. Season with a small pinch of salt and pepper, toss to coat, and let them cook for about 4-5 minutes, only stirring occasionally to make sure they brown.

STEP 4

Once they are starting to turn brown and char a little bit on the outside, add the shrimp to the skillet. Season with the paprika, another small pinch of salt and pepper, and add the garlic. Toss to coat, and let the shrimp cook for 3-4 minutes, until the shrimp turn opaque and start to get little char marks on them.

STEP 5

To assemble the dish, spoon some of the potato puree onto a plate, and then top it with the shrimp and brussels mixture.

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Sweet Potato Puree with Sauteed Shrimp & Brussels

Servings 4

Ingredients

• 3 large sweet potatoes , peeled and chopped into 1 inch cubes
• 1 lb shrimp , tails removed and deveined
• 1 lb brussels sprouts
• 2 cloves of garlic , finely diced
• 2 tbsp butter
• 3 tbsp extra virgin olive oil , divided
• 1/4-1/2 cup non-dairy milk (I used unsweetened almond milk)
• pinch of salt & black pepper
• 1 tsp paprika

Instructions

• Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper, and spread the chopped sweet potatoes into an even layer. Drizzle 1 tbsp of the oil over them, season with a pinch of salt and pepper, and roast for about 30 minutes. They should be soft enough to easily stick a fork through when they are done.
• Transfer the potatoes into a food processor, add 1 tbsp of the butter, and about 1/4 cup of the milk. Turn on the food processor and puree until the mixture becomes smooth and creamy. You can add a little bit more milk if it is too thick, but that depends on how you want the texture to be. Make sure you don't puree this for too long, as it will make the potatoes a bit gummy. Just blend until creamy.
• Preheat a large skillet (I used cast iron) over medium-high heat. Prepare the brussels by removing the outer leaves, chopping off the ends, and then cut them in half. Add 2 tbsp of olive oil and 1 tbsp of the butter to the skillet, then add in the brussels sprouts. Season with a small pinch of salt and pepper, toss to coat, and let them cook for about 4-5 minutes, only stirring occasionally to make sure they brown.
• Once they are starting to turn brown and char a little bit on the outside, add the shrimp to the skillet. Season with the paprika, another small pinch of salt and pepper, and add the garlic. Toss to coat, and let the shrimp cook for 3-4 minutes, until the shrimp turn opaque and start to get little char marks on them.
• To assemble the dish, spoon some of the potato puree onto a plate, and then top it with the shrimp and brussels mixture.

Looking for more dinner recipes?

• Butternut Squash Pasta Salad
• Kale Pesto Pasta with Shrimp & Peppers
• Lemon Herb Roasted Chicken & Potatoes
• Mediterranean Braised Chicken Thighs
• Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese

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