Roasted Sweet Potato with Sweet Dream Sauce Tuna FillingKatya Ostrova
Recipe development and photography by Rochelle Keet
This recipe is inspired by the classic South African combination of apricot-basted snoek (an oily fish commonly found along the coast of Southern Africa) and sweet potato. In Afrikaans, it’s lovingly known as Snoek en Patats. For this recipe, we replaced the snoek with easy-to-find canned tuna, and used it together with the ADF Sweet Dream Sauce to make a delicious filling for sweet potatoes. Quick and easy, it makes an ideal weeknight dinner.
PREP & COOK TIME:
15 mins prep time
24 mins cook time
315 per serving
Medium-sized sweet potatoes
Red onion, thinly sliced
Black sesame seeds
Extra feta cheese, crumbled
Tuna in oil
1 can (170 g)
Crumbled feta cheese
from 1/2 lemon
from 1 lemon
- Preheat the oven to 425°F/220°C.
- Wash the sweet potatoes thoroughly and prick a few times with a sharp knife. Microwave on full power for 12 minutes.
- Place the sweet potatoes on a baking tray and bake for 10-12 minutes.
- In the meanwhile, prepare the tuna filling. Drain the tuna but keep the oil (see notes).
- In a medium bowl mix together the tuna chunks, ADF Sweet Dream Sauce, feta, lemon juice and zest.
- Halve each sweet potato lengthwise and fill with the tuna mixture. Top with red onion, sesame seeds, and more feta.
- Use the drained tuna oil to create a chilli oil dressing. Simply mix the oil with 1/2 tsp ADF Ghost Pepper Salt. Let it sit while the sweet potatoes are cooking for the flavors to develop. Use the oil to dress the filled sweet potatoes.
- This is a great way to use leftover grilled fish. Simply substitute the tuna with any fish you have in your fridge.
- If you want to add more sweetness, you can increase the ADF Sweet Dream Sauce to 1/4 cup.
- If you don’t have an oven, you can skip the roasting step and increase the microwave time to 20 minutes.