Sweet potatoes are a delicious and easier-to-digest alternative to regular spuds. They are a fantastic source of vitamin A and thus are a potent anti-inflammatory. For a dairy-free version, omit feta and use a few dollops of coconut yoghurt instead. If you want to make this completely paleo, use the same amount of finely chopped green beans instead of the corn kernels.
Preheat oven to 180°C (160°C fan-forced). Place sweet potatoes in a baking-paper lined baking dish.
Pierce with a fork, drizzle each with oil and sprinkle with salt. Massage oil and salt into sweet potatoes.
Cover with foil and bake for 60 minutes. Remove from the oven and, without cutting all the way through, slice in half lengthways. Spread the potatoes open to make room for the stuffing.
To make the stuffing, in a large bowl combine tuna, feta, corn, zucchini, spring onion, coriander and pepper and mix well.
Divide stuffing between sweet potatoes and press in gently. Return to the oven and bake for a further 10 minutes for the stuffing to warm through and caramelise on top.
Serve warm with some freshly grated cheese if using and a side of salad greens.
Extract from The Wholesome Cook (Harlequin MIRA. $49.99)
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