Remember the whole chicken and waffle craze?

Well, it’s so last year.

Really, it is…

Who wants fried chicken and syrupy sweet, crusty waffles anyway?

Many folks, I’m sure.

But not this little princess.

Something a little more exotic for me…
…and “rare,” in that I’ve been dreaming of purple sweet potato season for months on end.


It’s here! And so is a delightfully delicious dish to prepare in a way you may not have previously imagined.

Jamaican Jerk Shrimp and Purple Sweet Potato Pancakes

1 lb. large shrimp, peeled and deveined
2-3 tsps. (depending upon how strong you want your jerk) Jamaican Jerk dry rub
1 tsp. coconut oil

1-2 medium purple sweet potatoes, peeled (about 450g total)
2 large eggs
pinch of sea salt
1 Tbs. fresh basil, thinly sliced
1-2 tsp. coconut oil

Rub the raw shrimp with the jerk seasoning until all surfaces are covered. Heat the coconut oil (you may choose to grill your shrimp too – ) over medium heat in a large skillet. Toss in the shrimp and cook until crispy.

Meanwhile, process the peeled potatoes until finely shredded or “riced.”
Steam or microwave on high (3-4 minutes) until soft.
Whisk in the egg, salt, and basil, until a nice batter forms.
Heat the coconut oil over medium heat and divide the mixture into fourths, to fry up four pancakes – one at a time is best. After cooking for about 2 minutes, flip and finish cooking the opposite side.

Serve the shrimp atop the purple pancakes.


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