Spinach And Tuna Stuffed Sweet Potatoes
Roasted sweet potatoes get piled high with a tangy tuna and wilted spinach filling.
Dietary
Pescatarian, Wheat free, Nut free, Halal
Allergens
Fish, Eggs, Dairy
Tender baked sweet potatoes are split open and filled with flaked tuna, wilted spinach, and a creamy, tangy dressing for a satisfying weeknight meal. The contrast of sweet roasted flesh against the savory, protein-rich topping makes this a well-balanced lunch or light dinner. It comes together with minimal active cooking, since the oven does most of the work.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 cans tuna in water, drained and flaked (5 ounces each)
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Method
-
Preheat the oven to 400°F. Pierce the sweet potatoes a few times with a fork, rub with olive oil, and place on a baking sheet.
-
Roast the sweet potatoes until tender when pierced with a knife, about 45 minutes.
-
While the potatoes roast, heat a 9-inch skillet over medium heat. Add the garlic and spinach and cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
-
In a mixing bowl, combine the flaked tuna, wilted spinach, mayonnaise, Dijon mustard, lemon juice, red onion, salt, and pepper. Stir until evenly combined.
-
Remove the sweet potatoes from the oven and let cool for 5 minutes. Slice each one open lengthwise and fluff the flesh slightly with a fork.
-
Divide the tuna and spinach mixture evenly among the sweet potatoes, mounding it on top. Sprinkle with shredded cheddar cheese.
-
Return the stuffed sweet potatoes to the oven and bake until the cheese is melted, about 5 minutes.
-
Garnish with chopped fresh parsley and serve warm.
Rate this recipe
Spinach And Tuna Stuffed Sweet Potatoes
Tender baked sweet potatoes are split open and filled with flaked tuna, wilted spinach, and a creamy, tangy dressing for a satisfying weeknight meal. The contrast of sweet roasted flesh against the savory, protein-rich topping makes this a well-balanced lunch or light dinner. It comes together with minimal active cooking, since the oven does most of the work.
1 hr 10 min 4 servings 365 cal
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 cans tuna in water, drained and flaked (5 ounces each)
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Method
- 1
Preheat the oven to 400°F. Pierce the sweet potatoes a few times with a fork, rub with olive oil, and place on a baking sheet.
- 2
Roast the sweet potatoes until tender when pierced with a knife, about 45 minutes.
- 3
While the potatoes roast, heat a 9-inch skillet over medium heat. Add the garlic and spinach and cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
- 4
In a mixing bowl, combine the flaked tuna, wilted spinach, mayonnaise, Dijon mustard, lemon juice, red onion, salt, and pepper. Stir until evenly combined.
- 5
Remove the sweet potatoes from the oven and let cool for 5 minutes. Slice each one open lengthwise and fluff the flesh slightly with a fork.
- 6
Divide the tuna and spinach mixture evenly among the sweet potatoes, mounding it on top. Sprinkle with shredded cheddar cheese.
- 7
Return the stuffed sweet potatoes to the oven and bake until the cheese is melted, about 5 minutes.
- 8
Garnish with chopped fresh parsley and serve warm.