Shrimp Sweet Potato Cakes

Five years ago, I would have turned my nose up at this dish.  Now I think they would have made a perfect appetizer for the holidays.

Ingredients:

• 2 sweet potatoes
• 1/4 cup white onion, diced
• 18 medium shrimp, peeled and deveined, chopped into small pieces
• 3 eggs
• 1 tbsp. coconut oil
• 2 avocados
• 2 tsp. soy sauce
• Sea salt and pepper to taste

Directions:

• Peel and grate sweet potatoes into a mixing bowl.
• Squeeze out excess juices from the sweet potato, getting as dry as possible.
• Add onion and shrimp to bowl.
• Add the eggs.
• With your hands, mix the ingredients together well.
• Melt coconut oil in a frying pan on medium to low heat.
• With your hands, form six cakes approximately 2 1/2 inches in diameter and cook each side for about 4 minutes.
• Scrape our the inside of both avocados into a small bowl.
• Add the soy sauce and mix well.
• Top each cake with 1 tablespoon of avocado topping.