Just another yummy, easy, healthy dinner option from the SheSaid team. Make it in minutes and sit back and have a glass of wine on us!

Serves 4


2 x 500 g sweet potatoes
2 x 125 g can corn kernels, drained
185 g tuna, drained
2 tbsp chopped parsley
4 eggs, lightly beaten
½ cup finely grated reduced fat tasty cheese
Salad leaves, or steamed green vegetables, to serve


Preheat the oven to 190°C. Place the sweet potatoes onto an oven tray, and bake for 50-60 minutes, until tender (test with a pointed knife in the side). 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. Mash the sweet potato with a fork, and add the corn, tuna and parsley. Stir in the eggs, and
season to taste. 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.
Bake for 25 minutes, until set and golden. Serve immediately, with salad or steamed green vegetables.


• Any leftover filling can be put into a greased ovenproof ramekin and baked alongside the sweet potatoes. If you like, use tuna in chilli oil.

• For a spicy twist add chilli to the mix.

Serving size: 475 grams
Quantity per serve
%DI / RDI*
Energy 1790kJ 21%
Protein 33g 66%
Fat 11g 16%
Saturated fat 5g 21%
Carbohydrate 49g 16%
Sugars 17g 19%
Dietary Fibre 11g 37%
Sodium 431mg 19%
Folate 174mcg 87% RDI
Vitamin A 2850mcg 380% RDI
Iron 4mg 33% RDI
* Source: FSANZ Standards 1.2.8 and 1.1.1 for labeling purposes

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