Sweet Potato Canoe with Shrimp in Pineapple Sofrito and Warm Sweet Corn Salad

Name: Sweet Potato Canoe with Shrimp in Pineapple Sofrito and Warm Sweet Corn Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: about 2.2 lb medium sweet potatoes; 18 oz large shrimp, peeled and deveined; 1 cup fresh pineapple, small diced; 1 cup sweet corn kernels; 1 cup red onion, chopped; 1/2 cup sweet peppers, chopped; 1/2 cup green bell pepper, chopped; 4 cloves garlic, minced; 1/4 cup culantro, chopped; 2 tbsp cilantro, chopped; 3 tbsp olive oil; 2 tbsp butter; 2 tbsp lime juice; 2 tbsp tomato paste; 1/2 cup chicken or vegetable broth; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 oz crumbled white cheese

An original Puerto Rican recipe featuring roasted sweet potatoes stuffed with shrimp sautéed in a pineapple, sweet pepper, and recao sofrito, finished with a warm salad of sweet corn, red onion, and lime. It delivers a classic Boricua balance of sweet, savory, and aromatic flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 1000 g medium sweet potatoes (lavadas and dry)
500 g large shrimp, peeled and deveined (without cola if preferred)
180 g fresh pineapple, small diced (divided)
165 g sweet corn kernels (fresh or descongelado)
120 g red onion, chopped (divided)
60 g sweet peppers, chopped (without semillas)
75 g green bell pepper, chopped
12 g garlic, minced
15 g culantro, chopped (divided)
8 g cilantro, chopped
45 ml olive oil (divided)
28 g butter (divided)
30 ml lime juice (divided)
30 g tomato paste
120 ml chicken or vegetable broth
2 g dried oregano
1 g ground cumin
2 g sweet paprika
8 g salt (or to taste, divided)
2 g black pepper (divided)
80 g crumbled white cheese (for terminar)

Nutrition facts

per serving

465 kcal

Calories

29 g

Protein

45 g

Carbs

18 g

Fat

7 g

Fiber

38 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 tray, pierce them with a fork, and rub them with 1 tablespoon olive oil. Roast for 30 to 35 minutes, or until tender in the center.
2
While the sweet potatoes roast, season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, oregano, and sweet paprika. Let rest for 10 minutes.
3
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add half of the red onion, the sweet peppers, green bell pepper, and garlic. Cook for 4 minutes until fragrant and softened.
4
Add 3/4 cup of the pineapple, the tomato paste, and half of the culantro. Cook for 2 minutes, lightly crushing the pineapple with the spoon so it releases its juices.
5
Add the seasoned shrimp and sauté for 2 to 3 minutes per side until they change color. Pour in the broth and 1 tablespoon lime juice, then cook 2 minutes more until you have a short, glossy sauce. Remove from the heat and stir in the cilantro.
6
In another skillet, melt the remaining tablespoon of butter with the remaining tablespoon of olive oil over medium heat. Add the corn, the rest of the red onion, and the rest of the pineapple. Cook for 3 to 4 minutes, stirring, until the corn is tender and the pineapple is lightly caramelized.
7
Add the remaining culantro, the remaining tablespoon of lime juice, 1/4 teaspoon salt, and the rest of the black pepper to the warm corn salad. Mix well and turn off the heat.
8
When the sweet potatoes are ready, make a lengthwise slit in each one and gently open the center. Lightly mash the flesh with a fork and season the inside with a pinch of salt.
9
Fill each sweet potato with the shrimp in pineapple sofrito and spoon some of the pan sauce over the top. Finish with the crumbled white cheese.
10
Serve each sweet potato canoe with a portion of the warm corn salad on the side. If desired, let rest for 2 minutes before serving so the flavors settle.

Chef tips

For the best texture, do not overcook the shrimp; they should stay juicy. If the pineapple is very sweet, add a few extra drops of lime juice for balance. Roast the sweet potatoes until the flesh is creamy, not dry.

Substitutions

You can substitute the shrimp with chunks of grouper or diced chicken, adjusting the cooking time. White cheese can be replaced with salty fresh cheese. If you cannot find culantro, use more cilantro, though the flavor will be less traditional.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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