Creamy roasted sweet potatoes pair beautifully with tender shrimp and sautéed greens, creating a cozy, flavorful dish.
1. Preheat oven to 400°F. Brush sweet potatoes with olive oil and season with salt and pepper. Place cut-side down on a baking sheet. Roast 30–40 minutes, or until very tender. Scoop flesh into a food processor or bowl. Add half of the butter. Blend. Season to taste with salt, pepper and a pinch of paprika.
2. Heat remaining butter in a skillet over medium-high heat. Add shrimp, garlic, and chili flakes. Season with salt and pepper. Cook 2–3 minutes per side, until pink and opaque. Transfer to a plate.
3. In the same skillet, add greens and cook 1–2 minutes until wilted. Season lightly and finish with a squeeze of lemon.
4. To serve: spoon sweet potato purée onto plates. Top with greens and shrimp.