Baked sweet potatoes with tuna and sour cream
Please log in to save or rate.
Time to make:
1 hr 20 mins (Hands-on time: 20 mins, Cooking time: 60 mins)
$3.25 per serve
(at time of publication)
Full ingredients list:
- 4 small (about 275g each) sweet potatoes, halved lengthwise
- cooking oil spray
- 250g broccoli, trimmed, cut into small florets
- 95g tin tuna in spring water, drained, flaked
- 2 long green shallots, trimmed, thinly sliced
- 1 cup fresh corn kernels
- 1/4 cup low-fat sour cream
- 1/2 cup reduced-fat grated cheddar cheese
- 100g baby spinach leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC and line a large baking tray with baking paper. Place sweet potato, cut side up, onto tray. Spray with oil. Cover with foil and roast for 30 minutes. Remove foil, roast for a further 20-30 minutes, or until golden and tender when pierced with a skewer.
Step 2 With 10 minutes to go, blanch broccoli in a saucepan of boiling water for 1 minute, or until tender. Drain and refresh under cold running water. Drain well. Transfer to a large bowl. Add tuna, shallots, corn and sour cream.
Step 3 Scoop inner flesh of sweet potato into bowl with broccoli, leaving a 1cm-thick shell. Season with freshly ground black pepper and mash with a fork to combine. Spoon broccoli mixture back into sweet potato shells and sprinkle with grated cheese. Return to oven for a further 10 minutes, or until cheese is melted and golden. Serve with baby spinach leaves.
About this recipe
First published: July 2013