Crab Stuffed Sweet Potato

I tend to favour baked sweet potatoes over regular potatoes nowadays, mainly because I find sweet potato doesn’t need lots of butter. Normally with crab I make some kind of crab cakes or pasta dish, but this time I fancied something a little different and stuffed a baked sweet potato, the result was delicious.

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slimming Eats Recipe

Extra Easy – 1 HEa per serving

Crab Stuffed Sweet Potato

 

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Serves 1

Author: Slimming Eats

Ingredients

• 1 medium sweet potato
• 100g of crab meat
• some chopped red pepper
• some chopped red onion
• ¼ cup of frozen corn
• pinch of black pepper
• pinch of salt
• 1 teaspoon of sumac (optional)
• ⅓ cup of 0% fat Greek Yoghurt or Quark
• 42g of reduced fat cheddar (1 HEa)
• olive oil spray
• chopped Coriander to serve

Method

1. Preheat oven to 200c or 400f (gas mark 6)
2. Pierce sweet potato, wrap in foil and bake in oven until slightly soft.
3. While sweet potato is baking, spray a frying pan over a medium high heat with olive oil spray and fry the onion and red pepper until softened. Remove and set aside.
4. Once sweet potato is ready, remove from oven and allow to cool slightly. Slice in half lengthways and spoon out some of the flesh, leaving a thin layer so they keep their shape. Spray the sweet potato skins with low calorie spray and season with salt, place back in the oven for about 10-15 mins to crisp up a little.
5. Add the spooned out flesh to a bowl with the onion, pepper, crab meat, corn, Greek yoghurt, sumac and a pinch of salt and black pepper. Mix gently to combine.
6. Spoon this into the sweet potato skins and top with the reduced fat cheddar, place back in the oven and bake until cheese is slightly golden and melted.
7. Top with freshly chopped coriander.

3.5.3208

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information: