Corn and Tuna Sweet Potatoes

Out of recipe ideas?
Here's what to make with a mix of pantry and freezer staples.

Using ingredients we now rely on from the pantry or freezer, Australian Eggs has shared three recipes to help make cooking for breakfast, lunch and dinner at home less repetitive and tastier. Whether that's canned beans or frozen veggies, below are some ideas for delicious meals you can whip up in the comfort of your own kitchen. 

PREP: 10 minutes
COOK: 1 hour 25 minutes
SERVES 4

Ingredients
2 x 500g sweet potatoes
2 x 125g cans corn kernels, drained
185g can tuna in oil, drained, flaked
2 tbsp chopped fresh flat-leaf parsley, plus extra to serve
3 eggs, lightly beaten
50g (½ cup) grated tasty cheese
Mixed salad and micro herb or steamed green vegetables, to serve

Method
Preheat the oven to 190°C/170°C.
Place sweet potatoes on a baking tray and bake for 50-60 minutes or until tender (test with a pointed knife in the side). Remove from the oven and when cool enough to handle, cut the sweet potatoes in half horizontally. Scoop out the flesh, leaving about 1cm in the skin.
Mash the sweet potato flesh 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 and 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 and bake for 25 minutes until set and golden. Serve immediately with salad or steamed green vegetables.

Tip: To get ahead, you can pre-roast the sweet potatoes up to 2 days ahead.