Tuna and vegetable stuffed sweet potatoes

Growing up we never ate sweet potatoes. I don’t even remember if they were all that available…?  Rather, our plates usually had some sort of white potato on it – generally mashed with lashings of butter and milk, or on the odd occasion they would be oven roasted.

These days, however, I don’t tend to reach for white potatoes in our grocery shop.  Not unless I’m making a potato salad or perhaps to go along with a roast dinner. Instead, I grab sweet potatoes – orange, white or purple – whatever the local green grocer has. The kids love them when they are sliced into wedges and oven baked, or steamed and mashed, and served alongside whatever else they are having for that particular meal.

On this occasion, we went with “stuffed” sweet potatoes. Aka. little roasted sweet potato “boats” that we filled with tuna, vegetables and cheese, and grilled til they were nice and golden.

I added a good drizzle of chilli sauce for the adult’s version (#cravings), while the kid’s ate their version plain. Served with a pile of greens on the side, and this turned out to be one tasty meal indeed!

Tuna and vegetable stuffed sweet potatoes  (serves 4)

  • 4 small sweet potatoes, halved
  • 300g mixed vegetables, steamed (I used carrots, broccoli and corn)
  • 185g tin of tuna in spring water, drained
  • 1/4 cup sour cream
  • 1/2 cup grated cheese
  • Fresh parsley, chilli sauce  and leafy greens to serve
  1. Preheat oven to 200C.
  2. Wrap the sweet potatoes in foil and bake for 30 to 40 minutes, or until soft. Allow to cool slightly, then scoop out the potato flesh and place in a large bowl. Mash until smooth.
  3. Place the remaining potato skin ‘boats’ onto a baking tray lined with baking paper.
  4. Add the steamed vegetables, drained tuna and sour cream to the sweet potato flesh, and stir until well combined. Season to taste.
  5. Spoon the tuna / potato mixture back into the sweet potato skins and top with grated cheese.  Bake for a further 10 to 15 minutes or until golden brown.
  6. Serve with fresh parsley and chilli sauce, and alongside the leafy greens.