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
Per serve (4)
|
Energy |
1670kJ |
|
Protein |
24g |
|
Total fat |
11g |
|
Saturated Fat |
3g |
|
Total carbohydrate |
46g |
|
Sodium |
304mg |
|
Fibre |
9g |
Carbohydrate exchanges: 3
