Total time: 10mins
Yields: 2 servings
1 medium sweet potato — scrubbed, washed, pricked all around
3¼oz (90g) tinned tuna (in spring water) - drained
1 tbsp full fat cream cheese
Pinch of ground black pepper
Pinch of dried mixed herbs (optional; I used chives)
Place the sweet potato in the microwave and cook on high for 6-7mins until tender to the touch. Once cooled (but still warm enough to melt the cream cheese), cut the potato in half lengthways, scoop out the flesh and place it in a bowl.
Flake in the tuna and add the cream cheese, black pepper, and mixed herbs. Combine and mash all of the ingredients together whilst ensuring some soft lumps have been left. Spoon the mixture back into the jackets if you wish, although it is not essential (I like to do this because it makes the meal look nicer). Serve to baby warm.
Photos by A Healthy Jalapeño
Recipe by Zainab Jagot Ahmed
Indian SuperMeals: Baby & Toddler Cookbook
by Zainab Jagot Ahmed
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