Recipe type: Main
Cuisine: South African
Always keep a few cans of tuna on hand- it’s a great source of protein and so versatile. Try this tasty stuffed sweet potato recipe with corn tuna and sundried tomatoes and serve as a light lunch or a quick and easy dinner.
  • 6 Medium Sized Sweet Potatoes
  • 1 Cup Corn Kernels
  • 170gr Can Tuna Drained
  • 4 Tbles Mayonnaise
  • ⅓ Cup of Sundried Tomatoes (chopped)
  • ½ Tsp Paprika
  • 2 Tbles Chopped Coriander
  • Salt to Taste
  • 1 Cup Mature Cheddar Cheese (grated)
  1. Preheat the oven to 180°C.
  2. Rinse the sweet potatoes and trim the top and the bottom so that it sits flat on the baking tray.
  3. 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, very carefully scoop out the flesh, leaving about 1 cm in the skin.
  4. Mash the sweet potato flesh with a fork, and add the corn, tuna, mayonnaise, sundried tomatoes, paprika, chopped coriander and extra salt if needed. Place the sweet potato shells back onto an oven tray lined with non-stick baking paper. Spoon the tuna mixture into the sweet potato shells.
  5. Sprinkle cheese on top. Bake for 15-20 minutes, until set and golden.
Serve immediately, with salad or steamed green vegetables
Recipe by SAPeople Tasty Recipes at