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Polynesian Shrimp Sweet Potato Topper

3/4 pound shrimp, shelled, deveined and cut in half lengthwise

2 tablespoons vegetable oil

1 1/2 cups broccoli florets

1/4 cup sliced green onions

1 medium clove garlic, minced

1 cup bottled honey mustard dressing

2 tablespoons shredded coconut

6 medium sweetpotatoes, baked (about 4 pounds)*

1. In large non-stick skillet, cook shrimp in oil until pink on all sides, stirring often. Add broccoli, green onions and garlic. Cook, stirring until broccoli is tender. Add dressing and heat through.
2. To serve, split baked sweetpotatoes and top with shrimp mixture. Garnish with coconut.

Makes 6 servings.

*Raw, peeled data used for nutritional analysis

Calories 465 kcal Sodium 220 mg
Protein 14 gm Potassium 855 mg
Fat 21 gm Vitamin A 42,139 IU
Carbohydrates 55 gm Thiamin 0 mg
Calcium 95 mg Riboflavin 0 mg
Phosphorus 223 mg Niacin 2.0 mg
Iron 2 mg Vitamin C 71 mg
Saturated Fat 3 gm Monounsaturated Fat 6 gm
Polyunsaturated Fat 12 gm Cholesterol 70 gm.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.

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