Here’s a Sweet Potato Rocambole with Minced Meat recipe—soft, savory, and perfect as a main dish. I’ll keep it clear, detailed, and step-by-step.
Sweet Potato Rocambole with Minced Meat
Ingredients
For the sweet potato roll
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3 medium sweet potatoes (about 700–800 g)
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2 eggs
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3 tablespoons all-purpose flour
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2 tablespoons butter or oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon paprika (optional)
For the minced meat filling
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300 g minced beef or chicken
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 small tomato, finely chopped (or ¼ cup tomato sauce)
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1 tablespoon oil
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon cumin or all-spice
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½ teaspoon paprika or chili flakes (optional)
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2 tablespoons chopped coriander or parsley (optional)
Optional topping
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½ cup grated mozzarella or cheddar cheese
Step-by-Step Instructions
Step 1: Prepare the Sweet Potatoes
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Peel and cut the sweet potatoes into chunks.
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Boil in salted water for 15–20 minutes, until very soft.
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Drain well and mash until completely smooth.
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Let the mash cool slightly.
Step 2: Make the Sweet Potato Base
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Add eggs, butter (or oil), salt, black pepper, and paprika to the mashed sweet potatoes.
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Mix well until fully combined.
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Add flour gradually and mix to form a thick, spreadable batter (not runny).
Step 3: Cook the Minced Meat Filling
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Heat oil in a pan over medium heat.
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Add chopped onion and sauté until soft and golden.
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Add garlic and cook for 30 seconds.
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Add minced meat and cook until browned.
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Stir in tomato, salt, black pepper, cumin, and paprika.
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Cook for 5–7 minutes until the mixture is dry (important for rolling).
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Turn off heat and mix in chopped coriander or parsley.
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Let the filling cool slightly.
Step 4: Shape and Bake the Rocambole
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Preheat oven to 180°C (350°F).
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Line a baking tray with parchment paper and lightly grease it.
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Spread the sweet potato mixture evenly into a rectangle (about 1 cm thick).
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Bake for 15 minutes, just until set but still soft.
Step 5: Fill and Roll
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Remove the tray from the oven.
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Spread the minced meat filling evenly over the sweet potato layer, leaving a 2 cm border.
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Sprinkle grated cheese on top if using.
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Using the parchment paper, carefully roll the sweet potato layer into a log shape (like a Swiss roll).
Step 6: Final Bake
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Place the rolled rocambole seam-side down.
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Bake again at 180°C for 15–20 minutes, until lightly golden.
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If desired, add extra cheese on top during the last 5 minutes.
Step 7: Serve
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Let the rocambole rest for 5–10 minutes before slicing.
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Cut into thick slices and serve warm.
Serving Suggestions
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Serve with a fresh green salad or yogurt garlic sauce.
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Works well as a lunch, dinner, or special occasion dish.
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Can be made ahead and reheated gently.