Shrimp Sweet Potato “Toast”

Ingredients

• 2 large DOLE® Sweet Potatoes, sliced ¼-inch thick lengthwise
• Nonstick cooking spray
• ⅛ teaspoon salt
• 1 Mango Sriracha Slaw recipe
• 6 oz. cooked small shrimp
• ½ red bell pepper, thinly sliced
• ¼ cup peeled and thinly sliced mango or DOLE® Tropical Gold® Pineapple
• 1 large DOLE® Avocado, peeled, pitted and sliced
• 2 DOLE® Green Onions, thinly sliced
• Crushed red pepper flakes for garnish (optional)

Directions

1. Preheat oven to 350°F. Spray both sides of potato slices with cooking spray; arrange slices in single layer on baking sheet. Bake potato slices 30 minutes or until golden brown, turning once; immediately sprinkle with salt.
2. Toss slaw, shrimp, bell pepper and mango in a large bowl. Makes about 4 cups.
3. Top sweet potato slices with slaw mixture and avocado; sprinkle with onions and red pepper flakes, if desired.