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Homely, hearty, easy and delicious! If you do not feel like the schlepp of cooking and hollowing out the sweet potatoes, make just the filling and serve it over pasta, rice or even crusty whole wheat rolls. Equally delicious!

Saucy Seafood in Sweet Potato


  • 6 long, medium sweet potatoes, oven-baked in their skins and cooled
  • 30 ml canola or sunflower oil
  • 125 ml onion, chopped
  • 400 g frozen hake fillets, skinned and cut into 1 cm cubes
  • 200 g frozen haddock fillets, cut into 1 cm cubes
  • 200 g packet mixed frozen seafood (calamari, baby squid and mussels)
  • 65 ml prepared fish or chicken stock
  • 500 ml milk
  • 10 ml prepared hot English mustard
  • 45 ml corn flour (Maizena)
  • 50 g white cheddar cheese, grated
  • 65 ml parsley or basil, chopped


Cut the one end off each sweet potato. Cut the other end at a diagonal slant. Carefully hollow each sweet potato out, leaving a 1 cm skin ‘shell’ and reserving the flesh for another dish. Stand the ‘shells’ upright on an oven-safe serving platter with the diagonal point facing upwards. Pop into a moderate oven to reheat while you prepare the filling. On the other hand, if you are not in the mood for that schlepp, just halve them lengthwise and hollow out the insides, leaving a shell – we are too busy to fuss with the ‘fab’ lately.

Now, heat the little oil in small frying pan and sauté onion until light golden. Add the hake and haddock cubes together with the seafood mix and sauté briefly before you add the stock. Reduce heat, cover and cook for 3 - 4 minutes until fish is no longer opaque, but white. You do not want to overcook the fish – it will taste like nothing. And the fish would have released some lovely stock if its own – do not discard it. It adds much of the flavour!

Now, whisk together the milk, mustard and corn flour. Add to the fish and liquid in the pan and gently bring to a boil, stirring occasionally. Cook until thickened, using more corn flour if necessary to thicken to your own liking. Remove from heat. Stir in the cheese and herbs. Spoon mixture into the now-warmed-through sweet potatoes and serve with a green salad or steamed green beans and yellow patty pans. At the remote possibility of you having leftover fish and sauce, it can be reheated the next day and served with pasta or rice or heaped on toast. Yum!

Serves 6