4 medium sweet potatoes (about 200g each)
185g can tuna in spring water, drained
Small bunch spring onions, finely chopped
198g can sweetcorn, drained
50g strong cheese, grated (optional)
2 tbsp. pumpkin and sunflower seeds
2 tbsp. fresh herbs, chopped
Preheat oven to 200°C Gas mark 6
Wash the sweet potatoes and prick them with a fork in several places.
Bake the potatoes in the oven for 45 minutes to 1 hour until soft.
Meanwhile, mix together the flaked tuna, sweetcorn, onion and mixed herbs
Roast the seeds in a small pan over a medium heat for a couple of minutes and add them to the tuna mixture
Remove the potatoes from the oven and slice down the middle
Divide the tuna mixture between the potatoes and top with a small sprinkling of cheese if desired
Serve with salad leaves and enjoy!
Sweet potatoes are incredibly high in nutritious value and packed full of antioxidants, high in fibre and low in calories.