Sweet Potato Rocambole with Minced Meat

by

Of course! “Sweet Potato Rocambole with Minced Meat” sounds like a delicious and impressive dish, though “Rocambole” might be a slight mix-up with the word “Roulade” (a French term for a rolled dish). So, let’s create a stunning Sweet Potato Roulade with Spiced Minced Meat.

This dish features a creamy, flexible sweet potato “dough” rolled around a savory, flavorful meat filling. It’s a show-stopping main course perfect for a special dinner.

Sweet Potato Roulade with Spiced Minced Meat

This recipe creates a beautiful spiral of flavor that is both elegant and comforting.

Prep Time: 40 minutes
Cook Time: 1 hour
Servings: 6-8

Ingredients

For the Sweet Potato Sheet:

· 2 lbs (about 900g) orange sweet potatoes, peeled and cubed
· 2 large eggs, lightly beaten
· ½ cup (50g) grated Parmesan cheese
· ¼ cup (30g) all-purpose flour or breadcrumbs
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· Olive oil for brushing

For the Spiced Minced Meat Filling:

· 1 tablespoon olive oil
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 lb (450g) ground beef or lamb (or a mix)
· 1 teaspoon ground cumin
· 1 teaspoon smoked paprika
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground allspice (optional)
· 1 cup fresh spinach, finely chopped
· 2 tablespoons tomato paste
· Salt and pepper to taste
· ¼ cup (25g) pine nuts or walnuts, toasted (optional)

For Assembly & Topping:

· 1 cup tomato sauce (passata)
· Extra grated Parmesan cheese for sprinkling
· Fresh parsley or cilantro, chopped, for garnish

Instructions

Part 1: Make the Sweet Potato Sheet

  1. Cook Potatoes: Steam or boil the sweet potato cubes until very tender. Drain thoroughly and let them steam dry in the colander for a few minutes.
  2. Mash & Mix: Transfer the hot potatoes to a large bowl and mash until perfectly smooth. Let cool for 10-15 minutes so the eggs don’t scramble when added.
  3. Create the “Dough”: To the slightly cooled mash, add the beaten eggs, Parmesan cheese, flour, salt, pepper, and garlic powder. Mix until a soft, spreadable dough forms.
  4. Form the Sheet: Line a standard baking sheet (approx. 10×15 inches) with parchment paper. Brush the paper lightly with olive oil. Spread the sweet potato mixture evenly onto the parchment, creating a rectangle about ¼ to ½ inch thick, going all the way to the edges. A wet offset spatula helps make this smooth.

Part 2: Make the Filling

  1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
  2. Brown the Meat: Add the ground meat, breaking it up with a spoon. Cook until no longer pink.
  3. Add Spices & Finish: Stir in the cumin, paprika, cinnamon, and allspice. Cook for 1 minute until fragrant. Add the tomato paste and cook for another minute. Stir in the chopped spinach and cook until wilted. Season with salt and pepper. Stir in the toasted nuts if using. Let the filling cool completely.

Part 3: Assemble and Bake the Roulade

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Spread Filling: Once the meat filling is cool, spread it evenly over the entire surface of the sweet potato sheet, leaving a ½-inch border on all sides.
  3. The Roll: Using the parchment paper to help you, start from one of the long sides and tightly roll the sweet potato sheet over the filling, peeling back the parchment as you go. Keep the roll as tight as possible.
  4. Transfer and Seal: Once fully rolled, carefully seam-side down, transfer the roulade (on the parchment paper) to a clean baking sheet. You can gently press to seal the end.
  5. Bake: Pour the tomato sauce over the top of the roulade and sprinkle with extra Parmesan cheese.
  6. Bake: Bake for 30-40 minutes, or until the sauce is bubbly and the roulade is firm to the touch.
  7. Rest and Serve: Let the roulade rest for 10-15 minutes before slicing with a sharp serrated knife. Garnish with fresh herbs and serve.

Why This Recipe Works: Key Tips

· Dry Your Potatoes: The key to a rollable sweet potato sheet is ensuring the mash is as dry as possible. Letting them drain and steam dry is crucial.
· Cool the Filling: A hot filling will make the sweet potato mixture soggy and difficult to roll. Patience here is key!
· Use the Parchment: The parchment paper is your best tool for a tight, crack-free roll. Don’t try to roll it with your hands alone.
· Don’t Overbake the Sheet: The sweet potato sheet is already cooked. The final bake is primarily to heat the filling, set the shape, and melt the cheese.
· Make-Ahead: You can assemble the entire roulade, cover it, and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold.

Enjoy this beautiful and flavorful culinary creation! It’s a fantastic way to elevate simple ingredients into a truly special meal.

Leave a Comment