Corn and tuna stuffed sweet potatoes recipe

Name: Corn and tuna stuffed sweet potatoes recipe
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Ingredients: 2 x 500g sweet potatoes; 2 x 125g cans corn kernels, drained; 185g can tuna in oil, drained, flaked; 2 tbs flat leaf parsley, chopped (plus extra to serve); 3 eggs, lightly beaten; 1/2 cup tasty cheese, grated; mixed salad or steamed green vegetables to serve

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Prep Time: 10 minutes

Cook Time: 85 minutes

Total: 95 minutes

Servings: 4

Author : Australian Eggs

corn egg allergy

Corn and tuna stuffed sweet potatoes recipe

Ingredients

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2 x 500 grams sweet potatoes2 x 125 grams cans corn kernels, drained185 grams can tuna in oil, drained, flaked2 tbs flat leaf parsley, chopped (plus extra to serve)3 eggs, lightly beaten1/2 cup tasty cheese, gratedmixed salad or steamed green vegetables to serve

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Instructions

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Step 1

Preheat oven to 190°C (170°C fan-forced).

Step 2

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 the sweet potatoes in half horizontally. Scoop out the flesh, leaving about 1cm in the skin.

Step 3

Mash the sweet potato flesh with a fork and add the corn, tuna and parsley. Stir in the eggs, and season to taste.

Step 4

Place the sweet potato shells onto an oven tray lined with non-stick baking paper and spoon the mixture into the sweet potato shells. If the shells are very soft, prop the sides with a little folded foil.

Step 5

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