Sweet Potato Canoe with Coconut Sofrito Shrimp and Crispy Cassava Bread Crumbs

Name: Sweet Potato Canoe with Coconut Sofrito Shrimp and Crispy Cassava Bread Crumbs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: about 2.2 lb medium sweet potatoes; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 lb large shrimp, peeled and deveined; 4 cloves fresh garlic, minced; 1/2 tsp dried oregano; 1 tsp sweet paprika; 2 tbsp lime juice; 1/2 cup Puerto Rican sofrito; 1/3 cup sweet chili pepper, chopped; 3/4 cup white onion, chopped; 2 tbsp tomato paste; 1 cup coconut milk; 1/2 cup seafood stock or water; 2 oz cassava bread; 1/4 cup fresh cilantro, chopped; 1 tbsp butter

An original Puerto Rican recipe that turns roasted sweet potatoes into canoes filled with shrimp simmered in a creamy coconut sofrito, finished with toasted cassava bread crumbs, cilantro, and a touch of lime. It delivers island flavor, contrasting textures, and a striking presentation for lunch or dinner.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 1000 g medium sweet potatoes (lavadas and dry)
30 ml olive oil (divided)
6 g salt (or to taste, divided)
2 g black pepper (divided)
450 g large shrimp, peeled and deveined (without cola if desired)
12 g fresh garlic, minced
1 g dried oregano
2 g sweet paprika
30 ml lime juice (divided)
120 g Puerto Rican sofrito
40 g sweet chili pepper, chopped
100 g white onion, chopped
30 g tomato paste
240 ml coconut milk
120 ml seafood stock or water
60 g cassava bread (desmenuzado)
15 g fresh cilantro, chopped
14 g butter (optional, for enriquecer the relleno)

Nutrition facts

per serving

396 kcal

Calories

24 g

Protein

39 g

Carbs

16 g

Fat

6 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
Preheat the oven to 425°F (220°C). Place the sweet potatoes on a baking sheet, prick them with a fork, rub them with 15 ml (1 tbsp) olive oil, and sprinkle with 2 g (about 1/3 tsp) salt. Roast for 30 to 35 minutes at 425°F (220°C), until tender in the center.
2
While the sweet potatoes roast, place the shrimp in a bowl and toss with half of the minced garlic, dried oregano, sweet paprika, 15 ml (1 tbsp) lime juice, 2 g (about 1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes.
3
Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and toast the crumbled cassava bread for 2 to 3 minutes, stirring until crisp and golden. Remove and set aside.
4
In the same skillet, add the white onion and sweet chili pepper. Cook for 3 minutes over medium heat until softened. Stir in the remaining minced garlic and cook 30 seconds more.
5
Add the Puerto Rican sofrito and tomato paste. Cook for 2 to 3 minutes over medium heat, stirring, until the mixture is fragrant and slightly concentrated.
6
Pour in the coconut milk and seafood stock or water. Season with the remaining salt and black pepper. Cook for 4 to 5 minutes over medium-low heat until the sauce thickens slightly.
7
Add the marinated shrimp to the sauce and cook for 3 to 4 minutes over medium heat, until they turn pink and are fully cooked. For a silkier finish, stir in the butter until melted. Add the remaining lime juice and half of the fresh cilantro.
8
Remove the sweet potatoes from the oven and let them rest for 5 minutes. Cut a lengthwise slit in each one and gently open the center to form a canoe. Lightly mash the inner flesh with a fork and mix it with a spoonful of the coconut sauce from the skillet so it stays moist.
9
Fill each sweet potato canoe with the coconut sofrito shrimp. Top with the crispy cassava bread crumbs and the remaining fresh cilantro. Serve hot.

Chef tips

For the best texture, choose sweet potatoes of similar size so they cook evenly. Do not overcook the shrimp; remove them as soon as they are pink and firm. Toast the cassava bread just before serving to keep it crisp.

Substitutions

You can use prawns instead of shrimp. Cilantro can be replaced with finely chopped recao in a smaller amount. If you do not have seafood stock, use water. For a dairy-free version, omit the butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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