Corn and Tuna Sweet Potatoes

Corn and Tuna Sweet Potatoes

  • 1 Hr, 30 Mins
  • Serves 4

  • 2 x 500 grams sweet potatoes
  • 2 x 125 grams can corn kernels, drained
  • 185 grams tuna, drained
  • 2 tablespoons chopped parsley
  • 4 Sunny Queen eggs, lightly beaten
  • 1/2 cup tasty cheese, finely grated
  • salad leaves or steamed green vegetables, to serve
  • Step 1.

    Preheat the oven to 190°C.

  • Step 2.

    Place the sweet potatoes onto an oven tray, and bake for 50-60 minutes, until tender (test with a pointed knife in the side).

  • Step 3.

    Remove from the oven, and when cool enough to handle, cut in half horizontally. Scoop out the flesh, leaving about 1 cm in the skin.

  • Step 4.

    Mash the sweet potato with a fork, and add the corn, tuna and parsley. Stir in the eggs, and season to taste.

  • Step 5.

    Place the sweet potato shells onto an oven tray lined with non-stick baking paper. Spoon the mixture into the sweet potato shells (if the shells are very soft, prop the sides with a little folded foil). Sprinkle cheese on top.

  • Step 6.

    Bake for 25 minutes, until set and golden. Serve immediately, with salad or steamed green vegetables.

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