Sweet Potato Tuna Melts

Cook Time 2 hours 30 minutes

Servings 4


1 tbsp extra virgin olive oil

2 x 350-400g small-medium sweet potato

1 x (180g) can of tuna, drained

1 x stalk celery, finely chopped

1 small can corn, drained

180g smoked cheddar

Juice of half a lemon

1 radicchio, leaves separated

Salt & pepper


Preheat the oven to 160C and arrange sweet potato on a tray and rub 1 tsp. of oil all over. Bake in the oven for 1-1½ hours or until soft when pierced with a knife through the thickest part of the potato. Remove and cool for 15 minutes.

Cut the sweet potato in half and with a dessertspoon, scoop out some of the flesh forming an indent in each half.

Place the flesh into a bowl along with the tuna, celery, corn and half of cheese. Season with a pinch of salt and pepper and a little lemon juice.

Add 2-3 tablespoons of the mixture into the cavity. Return to a baking tray and scatter over extra cheese.

Turn the oven to the grill element and grill for 2-3 minutes or until bubbling and golden.

Serve with radicchio leaves and dress with remaining lemon juice, oil and salt and pepper.


Sweet Potato Wedges with Sour Cream Sauce


Sweet Potato Jackets with Chorizo