Sweet Potato, Pineapple, and Shrimp HashThis hash is sweet, savory, and hits the spot when you want a little comfort food, a healthy option, and a great wine pairing partner! 


Ingredients                                                    Yield: 4-6 servings

4 Large sweet potatoes (6-7 small if you can’t find large)

2 Red and Yellow bell peppers diced

1 Red onion diced

4 Cloves of garlic minced

10 Shrimp (I use frozen deveined shrimp, and thaw them first)

5 Pineapple spears

TT Cilantro

TT Salt and Pepper


Method of preparation:

  1. Preheat oven to 400 degrees
  2. Chop up sweet potatoes into small cubes, drizzle with a light coating of olive oil, and place in oven
  3. Roast the potatoes about 35 minutes
  4. During the roasting period, thaw the shrimp in room temperature water
  5. Dice the onion, peppers, and garlic and set aside
  1. Take a large skillet, with a coating of olive oil, and heat on medium
  2. Place the thawed shrimp into the pan, and just cook enough so both sides are that nice pink shrimp color
  3. Add in the vegetables, once the shrimp is just pink on both sides
  4. Continue to cook on medium so the shrimp does not burn or turn rubbery, but the garlic and onion will toast nicely
  5. Once the mixture is done, turn on low to keep warm until the potatoes are out of the oven
  6. Take the potatoes out, once desired roasting is complete, and place into a serving bowl
  7. Chop up the pineapple spears into small cubes and the cilantro chopped fine. Once this is done, place both into bowl with potatoes
  8. Stir in the shrimp and vegetable mixture, and drizzle lightly with a touch of olive oil
  9. Sprinkle with some salt and pepper