Healthy comfort food is the ultimate goal when it comes to winter, no one wants to eat salad when it's 5 degrees out unless you're the type of person who uses their heating to make it feel like a sauna. I think I hit the nail on the head, all the comfort and every good intention of being healthy, so maybe the cheese is questionable but everybody deserves a little cheese in their life, especially at Christmas. I’m definitely enjoying that I can prepare this for about 10 minutes then bung it in the oven while I do something else because I seem to have accumulated a lot of things to do again, not to mention I haven’t even started sorting out Christmas presents yet. Okay so being unorganised isn’t rare for me but I think I’m getting slightly better, at least I’m feeling the need to be organised even if I’m not accomplishing it. I spent a lot of the first day of December making Christmassy bags for my granddad to give the kiddos (or just spent time thinking about making them), yes it’s getting festive all up in here, although, I say making I’m still only at the painting stage. The painting stage is the best part though; it gives me an excuse to watch Christmas films while I do it which I’m more than happy to do. Seeing as I stayed up till 3am painting I didn’t find time to put up my tree yet which fingers crossed I can get done today if I get to the end of my to do list, which let’s be honest is highly unlikely. I did help my mum put the tree up outside though, well, I lifted it, then stood there feeding her the lights while she put them on, so all around I was really helpful. If you’re lacking time like I am at the moment this is a really simple and incredibly yummy dinner, like I said, 10 minutes of prep and you can bung it in the oven and come back half an hour later. I put the leftover pepper and onions in the dish but you could even add more veggies in the dish to roast so you don’t have to prepare side vegetables.
4 small or 2 large sweet potatoes
1 tin of tuna
2 tbsp mayonnaise
1 tsp Dijon mustard
½ red onion
½ green pepper
100g mature cheddar cheese, grated
40g blue cheese
Pre-heat the oven to 200C/400F/Gas 6
Wash and dry the sweet potatoes and pierce with a fork, place in the microwave on high for 5-8 minutes until soft checking every so often so they’re not over done. If you have different sized potatoes some may be done faster than others.
While the potatoes are in the microwave, roughly slice the pepper and onion and drain the tin of tuna then mix in the mayonnaise, mustard and some salt and pepper.
Once the sweet potatoes have softened place in an oven proof dish, brush with oil and season with salt and pepper. Slice the potatoes half way down the middle and slightly pry them apart, stuff in the tuna pepper and onion and top with the grated cheese, to finish crumble on some blue cheese. Cook in the oven for 30 minutes.