Spicy Shrimp Sweet Potato Boat and Avocado Crema

Preheat oven to 375 degrees. Wash sweet potatoes, cut them into halves and place on a baking tray. Brush with a bit of oil, season with salt and pepper then roast in the oven for about 30-40 minutes.

If you are short on time, skip step 1, poke the potatoes with a fork a few times and microwave for 10-15 minutes, until tender.

Once cooked, remove and allow to cool a bit. Then gently scoop out the center leaving a medium size layer of flesh inside.

Meanwhile; make the avocado cream. In a food processor, combine avocado with milk, lime juice, 1/2 cup cilantro, a pinch of salt and pulse until very smooth.

Heat a large skillet with 1 tbsp of oil over medium heat and add shrimp, garlic, chilli flakes and a pinch of salt.

Cook the shrimp on both sides until opaque, about 3-4 minutes.

To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with remaining cilantro and serve!