Inside Sport - - EAT BETTER -

Serves: 4 Time to make: 1 hr 20 mins Cost per serve: $3.25 per serve 4 small (about 275g each) sweet pota­toes, halved length­wise cook­ing oil spray 250g broc­coli, trimmed, cut into small flo­rets 95g tin tuna in spring wa­ter, drained, flaked 2 long green shal­lots, trimmed, thinly sliced 1 cup fresh corn ker­nels 1/4 cup low-fat sour cream 1/2 cup re­duced-fat grated ched­dar cheese 100g baby spinach leaves, to serve 1 Pre­heat oven to 180ºC and line a large bak­ing tray with bak­ing pa­per. Place sweet potato, cut side up, onto tray. Spray with oil. Cover with foil and roast for 30 min­utes. Re­move foil, roast for a fur­ther 20-30 min­utes, or un­til golden and tender when pierced with a skewer. 2 With ten min­utes to go, blanch broc­coli in a saucepan of boil­ing wa­ter for one minute, or un­til tender. Drain and re­fresh un­der cold run­ning wa­ter. Drain well. Trans­fer to a large bowl. Add tuna, shal­lots, corn and sour cream. 3 Scoop in­ner flesh of sweet potato into bowl with broc­coli, leav­ing a 1cm-thick shell. Sea­son with freshly ground black pep­per and mash with a fork to com­bine. Spoon broc­coli mix­ture back into sweet potato shells and sprin­kle with grated cheese. Return to oven for a fur­ther ten min­utes, or un­til cheese is melted and golden. Serve with baby spinach leaves.

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