Roasted sweet potatoes with crab and avocado smothered over – what could be simpler or more decadent?
4 large sweet potatoes, scrubbed clean
1-2 tbsp lemon juice, plus wedges to serve
2 avocados, halved and pitted
100g white crabmeat
80g baby leaves
FROM THE STORE CUPBOARD
Extra virgin olive oil, sea salt and cayenne pepper
- Preheat the oven to 220C/200C fan/gas 7. Pierce the potatoes all over with a fork, then bake whole for 45 minutes to 1 hour or until completely tender to the touch.
- Meanwhile, whisk a tablespoon of lemon juice with a little salt and cayenne pepper in a medium bowl and add a tablespoon of olive oil. Slice the avocado flesh into 1cm dice in the shell, then scoop out into the dressing and gently mix in the crab.
- Just before eating, toss the leaves with olive oil to coat them, a squeeze of lemon juice and a little salt. Split open the potatoes and pile with the avocado, crab and leaves. Serve with lemon wedges.
Food styling: Kitty Coles. Prop styling: Louie Waller