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.


  • 2 small orange or purple sweet potatoes

  • 2 tablespoons olive, coconut or macadamia oil

  • 1⁄4 teaspoon sea salt flakes

  • 1 x 195g can tuna in olive oil, drained and flaked

  • 50g creamy feta, crumbled

  • 1 corn cob, kernels only

  • 1 small zucchini, grated roughly

  • 1 spring onion, sliced finely

  • 2 coriander sprigs, stalks and leaves chopped finely

  • Freshly ground black pepper, to taste

  • To Serve

  • Freshly grated pecorino or parmesan (optional)

  • Leafy greens


  • 1.

    Preheat oven to 180°C (160°C fan-forced). Place sweet potatoes in a baking-paper lined baking dish.

  • 2.

    Pierce with a fork, drizzle each with oil and sprinkle with salt. Massage oil and salt into sweet potatoes.

  • 3.

    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.

  • 4.

    To make the stuffing, in a large bowl combine tuna, feta, corn, zucchini, spring onion, coriander and pepper and mix well.

  • 5.

    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.

  • 6.

    Serve warm with some freshly grated cheese if using and a side of salad greens.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 576kj
  • Fat Total 29g
  • Saturated Fat 7g
  • Protein 38g
  • Carbohydrate 46g
  • Sugar 11g
  • Sodium 908mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extract from The Wholesome Cook (Harlequin MIRA. $49.99)

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