Hearty stuffed sweet potatoes, creamy tuna-corn filling, and fresh herbs – a simple, satisfying main course for camping, baking at home, or on the go. The sweet potatoes are cooked until soft in a camping oven or regular oven and then filled with a savory mixture of tuna, corn, and cream cheese. Quick to prepare, nutritious, and full of flavor – perfect for anyone who loves uncomplicated comfort food.
Ingredients for 2 servings of stuffed sweet potatoes
• 2 large sweet potatoes
• 1 can tuna (drained)
• 1 small onion (finely diced)
• 3 tbsp corn
• 2–3 tbsp cream cheese or cottage cheese
• 1 tbsp chives (chopped)
• Salt & pepper
• A little oil
• Optional: fresh herbs or spring onions for garnish
Preparation of stuffed sweet potatoes
1. Wash sweet potatoes thoroughly, prick several times all around, and wrap in aluminum foil.
2. Bake in a preheated camping oven (e.g., Omnia) or a regular oven at medium heat for about 40–50 minutes until soft.
3. Mix tuna, corn, cream cheese, and onions in a bowl, season with salt & pepper.
4. Cut the cooked sweet potatoes lengthwise and lightly loosen the inside.
5. Fill with the prepared tuna-corn filling.
6. Serve with fresh chives or other fresh herbs.
Tip for leftovers and variations
Leftovers of the filling are excellent as a spread or dip – also ideal for your next outdoor excursion or camping trip, especially if you have a gas stove or gas grill on hand. For extra flavor and a bit more vegetables, you can add bell peppers or zucchini to the filling.
