Corn and Tuna Sweet Potatoes

Organisation: Australian Eggs

Preparation: 15 minutes

Cooking time: 95 minutes

Serves: 4 Servings

Type of recipe: healthy, main meal

Recipe

Ingredients 

3 eggs, lightly beaten
2 x 500g sweet potatoes
2 x 125g cans corn kernels, drained
185g can tuna in oil, drained, flaked
2 tbsp chopped fresh flat-leaf parsley, plus extra to serve 
50g (½ cup) grated tasty cheese
Mixed salad, to serve
Micro herbs or steamed green vegetables, to serve

Method 

Preheat the oven to 190°C/170°C.
Place the sweet potatoes on a baking tray and bake for 50-60 minutes or until tender (test with a pointed knife in the side) and remove them from the oven and when cool enough to handle.
Cut the sweet potatoes in half horizontally and scoop out the flesh, leaving about 1cm in the skin.
Mash the sweet potato flesh 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 and bake for 25 minutes or until golden. Serve immediately with salad or steamed green vegetables.

Tip: To get ahead, you can pre-roast the sweet potatoes up to 2 days ahead.

Nutrition information

Please note: The recommended carbohydrate intake per main meal is approximately 30–45 g for women and 45–60 g for men. Therefore, the amount of carbohydrate in the suggested serving of this recipe may be more or less than you require. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individual advice.

Per serve (4) 