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Corn and Tuna Sweet Potatoes

Serves 4

Ingredients:
2 x 500 g sweet potatoes
2 x 125 g can corn kernels, drained
185 g tuna, drained
2 tbsp chopped parsley
4 eggs, lightly beaten
½ cup finely grated tasty cheese
Salad leaves, or steamed green vegetables, to serve

Method:
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.

Tips: Any leftover filling can be put into a greased ovenproof ramekin and baked along side the sweet potatoes. If you like, use tuna in chilli oil. For a spicy twist add chilli to the mix