Ingredients (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
Method
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).
2. 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.
3. Mash the sweet potato with a fork and add the corn, tuna and parsley. Stir in the eggs and season to taste.
4. 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.
5. 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.
Recipe courtesy of the Australian Egg Corporation Limited
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