FUSSY EATER CHALLENGE: Baked Sweet Potatoes with Tuna Salsa
Updated: Apr 21
Dinner three in our challenge was another Tesco recipe. Baked sweet potatoes with tuna salsa.
Recipe three in our Fussy Eater Challenge was another from Tesco's magazine: baked sweet potatoes with tuna salsa.
I promise to stray from Tesco recipes after this one! However, this dinner idea caught my eye as sweet potato is something Erin does eat.
The recipe was very simple. I left out the chillies (again) as I'm not convinced the ruggies' taste buds would cope. However, it did make me think perhaps this is where I'm going wrong. I assume Jack and Erin won't like something. Sounds like I'm creating the fussy eater!
Anyway, we decided to eat our dinner outside as the weather was warm. The ruggies' had been playing in the paddling pool too. I wasn't up for wet bottoms on the dining room table chairs.
As soon as I put the dinner on the table Jack said: "Urgh yuck!"
Pete's not a fan of sweet potato and I could see him trying not to screw his face up.
Finally, Erin took one look and said: "Down!"
This wasn't going well.
Our mealtime ended (pretty quickly). We managed to get Erin to have one spoonful. Jack was bribed to finish his plate with an ice lolly for pudding. He looked like he gagged on every mouthful.
I was the only person who enjoyed it. I'd definitely have it again!
So, sadly as a whole, this recipe was not a winner. However, if your family like sweet potatoes, I'd say give it a go. You might have better luck than me!
Takes 50 minutes
4 sweet potatoes
1 ripe avocado mashed
1 red chilli sliced (I left this one out)
For the salsa
2 x 160g tinned tuna
100g bunch spring onions finely sliced
1 red pepper diced
15g fresh coriander chopped (I left this one out too)
2 limes, zested and juiced
1/4 red cabbage, finely shredded
400g tin mixed bean salad
1. Preheat the oven to gas 6, 200C, fan 180C. Pierce the sweet potatoes a few times with a fork and bake for 45 minutes or until tender.
2. Mix the salsa ingredients in a large bowl, reserving a little of the coriander, and season.
3. Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado.