Shrimp and Roasted Sweet Potato Hash Stuffing

• 6 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
• 7 tablespoons extra virgin olive oil
• 3 1/2 teaspoons kosher salt, more to taste
• 1 teaspoon ground black pepper
• 2 medium onions, diced
• 2 medium green bell peppers, diced
• 2 large garlic cloves, finely chopped
• 2 jalapenos, seeded and finely chopped
• 2 teaspoons chili powder
• 2 pounds jumbo shrimp, peeled and cut into 1/2-inch pieces
• 1 1/2 tablespoons freshly squeezed lime juice, more to taste
• 6 tablespoons chopped fresh cilantro

1. Preheat oven to 425 degrees.
2. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper.
3. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown.
4. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
5. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat.
6. Add onions, bell peppers and 1/2 teaspoon salt.
7. Cook, stirring, until softened, about 10 minutes.
8. Add garlic, jalapenos and chili powder and cook 2 minutes more.
9. Add shrimp and remaining teaspoon salt.
10. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
11. Pour in lime juice and scrape up any browned bits from bottom of skillet.
12. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro.
13. Taste and add more lime juice and salt, if necessary.

sweet potatoes, extra virgin olive oil, kosher salt, ground black pepper, onions, green bell peppers, garlic, jalapenos, chili powder, jumbo shrimp, freshly squeezed lime juice, fresh cilantro

Taken from cooking.nytimes.com/recipes/1012875 (may not work)