Fantastic in Five: Sweet potatoes with crab-loaded sweetness

Roasted sweet potatoes with crab and avocado smothered over – what could be simpler or more decadent?


4 large sweet potatoes, scrubbed clean

Mix 1 to 2 tablespoons lemon juice with wedges.

2 avocados, halves and pitted

White crabmeat 100g

80g Baby Leaves


Sea salt, extra virgin olive oils and cayenne pepper

  • Pre-heat the oven to 220C/200C fan/gas 7. The potatoes should be pierced all around with a fork. Bake whole for approximately 45 to 1 hour until tender.
  • Mix together a tablespoon each of lemon juice, salt and pepper. Add a tablespoon oil. Make 1 cm dice from the avocado flesh. Next, add 1 tablespoon of olive oil to the dressing. Finally, mix the crab into the dressing.
  • Toss the leaf with olive oil, lemon juice, and salt just before you eat. Slice the potatoes in half and add the crab, avocado and leaves. Serve with lemon wedges