I baked a couple of sweet potatoes the other day. I haven’t baked a potato in years! I had one with some homemade meat sauce and it was lovely. But then I didn’t know what to do with the other potato…
But here’s what I came up with… a sweet potato tuna scone! I struggle in the mornings to come up with an idea that is quick and grab and go. Not that I need to grab and go, actually, as I don’t actually commute, but I like to get to the gym as early as possible (to get it out of the way…). So on Sunday morning, when I had more time, I thought I’d mash up the sweet potato with a bit of almond flour and make a hash brown sorta thing. Except sweet potato in the food processor got pretty wet, and it needed something else… ah, tuna. For breakfast? Can’t hurt to try! These have the texture and shape of a scone or dumpling… I heated them up in the oven the next day for 25 minutes and they were REALLY good!
This is super simple. It would be a good base for something more exotic, though… add some chives, red onion, tarragon, chilli, olives… go crazy and let me know what you come up with! This made about 8 small scones…
I just had to add this… I made these again with the other leftover sweet potato but made some substitutions. Instead of tuna, I peeled and diced one apple. Instead of almond flour, I used vanilla protein powder. I added about a teaspoon of cinnamon. Absolutely scrumptious!!!
- 190g of cooked sweet potato
- 180g canned tuna
- 6 tablespoons of almond flour
- 2 egg whites (you could probably use whole eggs, I just had some egg whites to use up!)
- black pepper to taste
- Preheat the oven to 200*C.
- Put the potato, almond flour and egg whites in a food processor and mix it well. It will resemble a very thick soup!
- Pour out into a bowl and then stir in the tuna to mix. Now add any of your creative additions (chopped red onion would be really nice.. or even cranberries, olives, shredded cheese (if you fancy dairy), or whatever!).
- I used an ice cream scoop to make these perfectly formed balls. But you can just plop them on a lightly greased baking pan however you want. (I recommend the ice cream scoop though…)
- Bake for about half an hour until they are firm to the touch.
- Really really nice reheated in the oven! (I don’t know about a microwave – as I don’t have one… but I like the crispness of the outside contrasting with the moist ‘doughy’ centre…)