You can still have a healthy meal with minimal effort when you let the oven do the lion’s share of the cooking. I love making this recipe at the weekends, so I can bung the sweet potato in the oven, forget about it whilst I complete a couple of chores, then sit down to a delicious, nutritious lunch. I prefer the taste and consistency of natural yogurt compared to mayonnaise, plus it’s more of a wholefood ingredient. Yep, I eat the whole tin of tuna, but I’m sure you could share if you wanted to bulk it out with more sweetcorn and salad. Speaking of salad, I used rocket because that’s what I had, but it really added a nice contrast and excellent flavour.
Baked sweet potato with tuna sweetcorn filling
Preheat the oven to 180C. Prick a medium sized sweet potato with a fork four times. Place in the lower half of the oven and bake for 45 minutes.
When your potato is nearly ready, drain a can of tuna in spring water. Add it to a bowl along with as much sweetcorn as you like, plus two or three tablespoons of natural yogurt. Season with freshly ground black pepper and stir together to combine.
Prepare your chosen salad components then dish up.
I suppose it’s a bit cheeky of me to call this a recipe, it’s more sharing an idea. Still, let me know if you like this combination. What’s your favourite baked potato filling? Tell me all about it in the comments section below, or tag me in your pics on Insta so I can be nosy!