Corn & Tuna Sweet Potatoes


  • 4 Farm Pride eggs, lightly beaten
  • 2 x 500g sweet potatoes
  • 2 x 125g can corn kernels, drained
  • 185g tuna, drained
  • 2 tbs chopped parsley
  • 1/2 cup finely grated tasty cheese
  • Salad leaves, or steamed green vegetables, to serve



  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.

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