My Tuna Sweet Potato Bakes are so moreish that it is hard to believe they are actually good for you.

The Tuna Sweet Potato Bakes are not carb-free, not by a long shot. Sweet potatoes are on the orange list for ingredients for those who are banting. So, as I understand it, it can be eaten in moderation for those who do not have loads of weight to lose. You can read a little more about sweet potato and banting here!

So, if you cannot or should not eat sweet potato, you can do the same, using squash.

I have to say that there are few things as delicious as an oven-baked sweet potato, with salt, pepper and butter. I can literally make a meal of it, but my family needs and misses protein when it is not there. If the kids do not like tuna, you can replace it with bacon, nuts or just more cheese, that is how versatile this recipe is. However, I always have a few tins of tuna in my pantry cupboard for when hunger strikes.

Tuna Sweet Potato Bakes

makes 6 portions

Ingredients

3 large sweet potatoes – washed and scrubbed to remove dirt

30 ml olive oil

coarse salt and pepper

a few sprigs rosemary or thyme

1 x 170 g tin tuna in brine – drained

4 spring onions – finely chopped

1 T mayonnaise

3 T finely grated Parmesan or white cheddar

1 egg

salt and pepper to taste

Method

Pre-heat the oven to 180 C. Rub the sweet potatoes with half of olive oil and season with salt and pepper. Place on a baking sheet with the rosemary or thyme and bake in the oven for 40 minutes or until soft. Cut the sweet potatoes in half , scoop out most of the flesh into a mixing bowl. Drizzle the hollow sweet potatoes with the remaining olive oil, season lightly and bake for another 10 minutes. In the meantime, mix the tuna, sweet potato, spring onions, mayonnaise, cheese and egg. Remove the sweet potato skins from the oven and scoop the mixture into the cavities. Bake for 10-15 minutes or until the mixture is golden brown. Serve with a light green salad.

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