Here’s a flavorful and visually impressive dish: Sweet Potato Rocambole with Minced Meat — a savory rolled roulade made from a tender sweet potato base filled with seasoned ground meat. It’s a perfect centerpiece for a dinner or holiday spread, combining comfort food vibes with an elegant presentation.
🍠🥩 Sweet Potato Rocambole (Roulade) with Minced Meat
🧾 Ingredients:
For the sweet potato base:
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3 medium sweet potatoes (about 1.5–2 lbs), peeled and cooked
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2 eggs
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1/2 cup grated Parmesan cheese (or shredded mozzarella)
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Salt and pepper, to taste
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Optional: 1/4 tsp nutmeg or garlic powder for flavor
For the meat filling:
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1 tbsp olive oil
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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1 lb (450g) ground beef, turkey, or chicken
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1/4 cup tomato paste or crushed tomatoes
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1 tsp paprika or smoked paprika
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Salt and black pepper, to taste
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Optional: Fresh herbs (parsley, thyme) or 2 tbsp chopped olives
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1/2 cup shredded cheese (optional, for gooeyness)
👨🍳 Instructions:
1. Prepare the sweet potato “dough”:
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Boil or roast the sweet potatoes until very tender. Mash until smooth (no lumps).
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Let cool slightly, then mix in the eggs, Parmesan, salt, pepper, and any optional spices.
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Spread the mixture evenly onto a large parchment-lined baking sheet (roughly 12×15 inches) to form a thin, even rectangle — about 1/2 inch thick.
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Bake at 375°F (190°C) for 20–25 minutes, or until just set and lightly golden. Let cool for 5–10 minutes.
2. Cook the filling:
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In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
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Add ground meat and cook until browned.
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Stir in tomato paste, paprika, salt, and pepper. Simmer 5–7 minutes until thickened and flavorful.
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Optional: Mix in herbs, olives, or cheese. Let cool slightly before using.
3. Assemble the rocambole:
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Carefully spread the meat filling evenly over the baked sweet potato sheet.
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Using the parchment paper to assist, gently roll up the rocambole from the short side, jelly-roll style. Roll slowly and tightly, peeling away the parchment as you go.
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Transfer seam-side down onto the baking sheet.
4. Final bake:
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Brush with a little olive oil or top with extra cheese if desired.
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Return to oven for 10–15 minutes to heat through and lightly brown the outside.
5. Slice & serve:
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Let rest for 5 minutes before slicing into 1-inch rounds.
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Serve warm with a side salad, steamed greens, or even a yogurt-garlic sauce or tomato relish.
🧊 Storage Tips:
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Leftovers keep in the fridge for 3–4 days.
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Can be reheated in the oven or air fryer for best texture.
💡 Variations:
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Add chopped spinach or grated carrots to the meat for a veggie boost.
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Swap in mashed pumpkin or butternut squash for a twist.
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Make it vegetarian with a filling of mushrooms, lentils, or cheese & spinach.
Would you like a step-by-step image guide or a printable version of the recipe?
