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

Corn and Tuna Sweet Potatoes

Course: Dinner
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Author: The Cook
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Ingredients

  • 4 eggs, lightly beaten
  • 2 x 500g sweet potatoes
  • 2 x 125 g can corn kernels, drained
  • 185 g tuna, drained
  • 2 tablespoons chopped Italian (flat-leaf) parsley
  • ½ cup finely grated tasty cheese
  • mixed salad leaves, or steamed green vegetables, to serve

Recipe Instructions

  • 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
  • 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)
  • Sprinkle cheese on top. Bake for 25 minutes, until set and golden. Serve immediately, with salad or steamed green vegetables


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

 

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