- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 539.3 kcal |
| Total Fat | 42.11 g |
| Saturated Fat | 6.07 g |
| Cholestrol | 189.0 mg |
| Sodium | 1266.3 mg |
| Total Carbs | 20.92 g |
| Dietary Fiber | 10.14 g |
| Sugars | 4.45 g |
| Protein | 24.51 g |
Ingredients List
- 1 sweet potatoes , sliced in 1/4" slices
- 2 tablespoons olive oil
- Salt to season
- Sweet Potato Chips::
- 300 grams large raw prawns peel and deveined
- 1/2 teaspoon smoked paprika
- 1 tsp of Maille® Dijon Original Mustard
- 1 tablespoon olive oil
- 2 small avocados
- 100 gram Maille cornichons with cayenne chill pepper
- 1/2 cup cilantro
- 2 to 3 tablespoons lime juice
- 1 tablespoon of Maille lemon & garlic mustard
- 1/2 teaspoon red bell pepper flakes
- Salt to taste
DIRECTIONS
-
Cover bottom of baking sheet with tin foil and brush with 1 tablespoon of olive oil so that the entire pan is coated. Place the sweet potato slices on the prepared baking sheet and brush their tops with the remaining olive oil. Lightly season with salt and bake in the oven for 10 minutes.
-
Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
-
Add avocados, Maille Cornichons with Cayenne Chilli Pepper, cilantro, lime juice and the Lemon & Garlic mustard to a food processor. Blend until smooth. Salt to taste and sprinkle the pepper flakes on top.
-
In a small bowl, add prawns, smoked paprika, and Maille Dijon Originale fresh mustard. Toss the shrimp to coat in the seasoning blend. In a large skillet, add olive oil and cook the shrimps for 2-3 minutes per side.
-
Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one prawn, and garnish with fresh cilantro. Serve warm.
