Baked Sweet Potato and Sardines Recipe

Need a quick, on-the-go meal for busy weekdays? Our Baked Sweet Potato and Sardines can be made in small portions, refrigerated, and enjoyed during the week - making for a convenient and nutritious lunch box meal!
Baked Sweet Potato and Sardines

Baked Sweet Potato and Sardines Recipe

Preparation time: 25 minutes
Cooking time: About 50 minutes
Serves: 4


4 large sweet potatoes.
Baked Sweet Potato and Sardines.
1⁄2 small red onion, finely chopped 30 ml oil.
2 cloves of garlic, crushed.
2,5 ml paprika, optional.
pinch of cayenne pepper, optional.
1 x (410 g) can diced tomatoes.
pinch of sugar
salt and freshly milled black pepper

Topping Ingredients:

1 x (425 g) can of sardines in Tomato Sauce, drained 250ml sweetcorn kernels
125 ml kidney beans, optional
100 g cheese, grated

To Serve: 

A handful of fresh baby salad leaves and rocket 100 ml crème fraiche or cream cheese (optional) 50-60 ml sweet chili sauce few sprigs of fresh coriander.


Sweet potatoes:

Preheat the oven to 180°C. Wash the Sweet potatoes, brush with oil and place onto a baking tray. Bake for 30-40 minutes, or until the sweet potatoes are cooked through and tender. Remove from the oven and cut open lengthwise.

Sardines and Tomato Filling:

In a frying pan, fry the onion in the oil, together with a small pinch of salt, until soft and translucent. Add the garlic and fry for a further minute. Add the remaining filling ingredients, except for the mozzarella cheese. Heat through and set aside.

To assemble:

Scoop out a 1⁄4 of the flesh from each sweet potato, crush with a fork and add to the filling. Scoop a 1⁄4 of the filling into each sweet potato, and then top with the grated mozzarella cheese. Place the potatoes back into the oven for a further 15-20 minutes, or until the filling and potatoes are piping hot and the cheese has melted. Place the potatoes into serving bowls, top with the crème fraiche (optional), a little sweet chili sauce and a sprig of coriander.
Serve piping hot.
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