Prep: 10 minutes
Cook: 1 hour 25 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 384 | Recipe by: Australian Eggs |
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Corn and Tuna Sweet Potatoes
Ingredients:
Method:
- Preheat the oven to 190°C/170°C. Place sweet potatoes on a baking tray and bake for 50-60 minutes or 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 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. Bake for 25 minutes until set and golden. Serve immediately with salad or steamed green vegetables.
Tips & Hints:
- To get ahead, you can pre-roast the sweet potatoes up to 2 days ahead.
Nutrition Information
Per adult serving (396g)
Per adult serving (396g)
Calories
399.0Energy
1670.0kJProtein
23.7gFat, Total
10.9gSaturated
3.4gCarbs, Total
46.1gSugars
16.2gDietary Fibre
8.7gSodium
304.0mgMore Seafood recipes from Australian Eggs
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