Annie Bell’s crab-loaded sweet potatoes recipe

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

crab loaded sweet potatoes
Lizzie Mayson


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

Extra virgin olive oil, sea salt and cayenne pepper

  1. 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.
  2. 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.
  3. 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