A light and delicious crab salad is wrapped in thinly sliced sweet potato shaped into cannelloni, for this light and unique dinner.

Crab Cannelloni with Sweet Potato Shell and Apple on Top Everyone has their guilty pleasure show. Some watch Jersey Shore. Some watch Real Housewives. Some watch Glee.

My guilty pleasure is Food Network’s Worst Cooks in America, a show where the worst cooks in the country are taught how to cook by two celebrity chefs (this past season it was Bobby Flay and Anne Burrell).

Every time I watch this show, I’m always flabbergasted by where these worst cooks start and where they end up. Thinking back to the beginning, I instantly recall a harried cook running around the kitchen yelling “WHY ISN’T THE TU-FU (tofu) MELTING??!?!?! THE TUFU JUST ISN’T MELTING!!!” Or I recall Anne Burrell scolding one of her contestants for trying to make Vanilla Fried Chicken work more than one time.

By the end, one of the finalists made this, Crab Stuffed Sweet Potato Cannelloni. Impressive stuff, huh?

Instead of noodles, you make the cannelloni rolls from thinly sliced sweet potato. A mandolin is essential for this, to get the slices super thin:
Thinly Sliced Sweet Potato for Shell
You boil the sweet potato slices for 3 minutes until tender. Lay them out to cool, and in the meantime prepare the crab salad mixture, full of crisp apple pieces, chives, crushed red pepper, mustard, and mayo:
Crab Salad with Herbs for Filling in Bowl
Spoon big scoops of crab into each sweet potato slice:
Spooning Crab Filling Into Cooked Sweet Potato Slice
Start rolling up the sweet potato to enclose the crab salad:
Rolling Up Crab Filling in Sweet Potato Slice
Set up the cannelloni so the seam is facing down:
Rolled Up Crab Sweet Potato Canneloni
Drizzle with extra virgin olive oil, and extra apples and chives. Enjoy!

Sweet Potato Cannelloni Filled with Crab and Topped with Apple

Crab Filled Sweet Potato Cannelloni

A light and delicious crab salad is wrapped in thinly sliced sweet potato shaped into cannelloni, for this light and unique dinner.

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  • 1 large sweet potato
  • 8 oz lump crab meat
  • 1/4 cup brunoised apple julienned apple cut into small diced squares
  • 1 scallion chopped
  • 2 tbsp chopped chives
  • 1/8 tsp red pepper flakes
  • 1 tsp stone ground mustard
  • 1 tbsp mayonnaise
  • salt and pepper
  • extra virgin olive oil


  • Peel and thinly slice the sweet potato using a mandolin. Boil the sweet potato slices in salted boiling water for about 4 minutes until tender but not mushy. This part is a little tricky, if you overcook them (or undercook them) the slices will break. Drain and let the sweet potato slices cool.
  • Prepare the crab salad by mixing the crab meat, brunoised apple, scallion, chives, red pepper flakes, mustard, and mayonnaise. Season with salt and pepper to taste.
  • Place small spoonfuls of crab into each sweet potato slice and roll it up. Serve with a drizzle of olive oil and extra apples and chives. Enjoy!


 Recipe adapted from Anne Burrell from the Worst Cooks In America Show.


Calories: 128kcal, Carbohydrates: 10g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 56mg, Sodium: 377mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.