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Corn and Tuna Sweet Potatoes


Combining nutrient dense eggs with tasty tuna, this dish is a great source of ‘brain food’, with a high amount of long-chain omega-3 fatty acids.

Corn and Tuna Sweet Potatoes
Author:
Recipe type: Dinner
Serves: serves 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 eggs, lightly beaten
  • 2 x 500g sweet potatoes
  • 2 x 125 g can corn kernels, drained
  • 185g tuna, drained
  • 2 tablespoons chopped fresh parsley
  • ½ cup finely grated tasty cheese
  • salad leaves, or steamed green vegetables, to serve
Instructions
  1. 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
  2. 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)
  3. Sprinkle cheese on top. Bake for 25 minutes, until set and golden. Serve immediately, with salad or steamed green vegetables

 

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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