Sweet Potato, Shrimp and Avocado Toasts
25 MIN
15 MIN

Sweet Potato, Shrimp and Avocado Toasts


  • 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 pepper


  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Top each toast with the sweet potatoes and shrimp. Garnish with the herbs and jalapeno. Serve with lime wedges.


Save time and use precooked shrimp, if desired.