Corn and Tuna Sweet Potatoes Recipe

September 8, 2009

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

Method

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

Ingredients

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.

Tips:

• 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

For more great recipes click here!

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.

SUBSCRIBE

 

You Said

Comments

Win a holiday to Bali
Win a holiday to Bali