BAKED SWEET POTATOES WITH TUNA AND SOUR CREAM
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.