Creamy seafood in a sweet potato

Recipe from: 15 October 2010
seafood potato

Ingredients 17
Servings 1
Minutes 25 mins


Serving Change
  • 6
    long, slim sweet potatoes, scrubbed
  • Olive oil
  • Coarse salt
  • Melted butter
  • 200
    packet mixed seafood (calamari mix)
  • 200
    hake fillet, cut into 1 cm cubes
  • 400
    smoked haddock, cut into 1 cm cubes
  • 250
    prepared fish or chicken stock
  • 15
    olive oil
  • 1
    large onion, coarsely chopped
  • 250
    fat-reduced cream
  • 15
    whole grain or Dijon mustard
  • 60
    corn flour
  • 250
    grated cheddar cheese
  • 15
    dried dill or fennel tops
  • 45
    chopped parsley or basil
  • Coarse sea salt and ground black pepper


25 mins
Rub the sweet potatoes with a little olive oil and sprinkle lightly with coarse salt.
Bake in the oven at 190 ºC for 30 – 40 minutes or until tender.
Remove from oven and set aside to cool a little.
When cool enough to handle, cut a piece straight off the one end of each sweet potato so that it can stand upright. Cut the other end on a diagonal slant.
Now carefully hollow them out and stand them upright on a serving platter with the diagonal end facing uppermost.
Brush the insides with melted butter and place in a low oven to keep warm.
Reserve the insides and other bits of sweet potato for thickening a soup or something you plan to cook tomorrow.
In a saucepan, combine the seafood mix, hake, haddock and stock. Bring to a boil, cover and simmer for 2 – 3 minutes until the fish is cooked.
Meanwhile, in a pan, heat the 15 ml olive oil and add the onion and sauté until golden. Add to the fish.
Whisk together the cream, mustard and corn flour and add to the fish mixture.
Bring to a boil and cook, stirring carefully, until thickened.
Stir in the cheese and herbs.
Season to taste, spoon the mixture into the sweet potatoes and serve.

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Read more on: fish/seafood  |  bake  |  shallow-fry


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