🥣 Instructions
1. Prepare the Sweet Potato Base
- Mash cooked sweet potatoes until smooth.
- Add eggs, cornstarch, salt, pepper, and paprika.
- Mix until creamy, thick, and spreadable.
- (It should not be runny.)
2. Spread & Bake the Base
- Line a baking sheet with parchment paper.
- Spread mixture into a rectangle, about 1 cm thick.
- Bake at 180°C / 350°F for 20–25 minutes, until set.
3. Make the Filling
- Sauté onion and garlic in olive oil.
- Add ground meat and cook until browned.
- Add tomato paste, salt, pepper, paprika, oregano.
- Simmer 3–4 minutes.
- Add corn or peas if desired.
Let cool slightly.
4. Assemble the Rocambole
- Carefully spread the filling over the baked sweet potato layer.
- Leave 1–2 cm border on edges.
- Roll gently using the parchment paper, starting from the long side.
If it cracks slightly, that’s normal — just press together.
5. Optional: Final Bake
- Transfer to a baking tray.
- Brush with a little butter or olive oil.
- Top with grated cheese.
- Bake at 200°C / 400°F for 10 minutes, until golden.
6. Serve
- Let rest 5 minutes before slicing.
Serve with: - Salad
- Rice
- Yogurt sauce
- Chimichurri
- Hot sauce
💡 Tips & Tricks
- Don’t use too much filling — it will burst.
- Let the base cool slightly before rolling.
- Add more starch if the mixture seems too soft.
- Add cheese to the mixture for better structure.
✨ Variations
- Chicken + cream cheese filling
- Mushrooms + spinach (veg option)
- Cheddar + bacon
- Mozzarella + pesto
⏳ Storage
- Refrigerate up to 3 days
- Freeze up to 1 month
Reheat covered, to keep it moist.
This dish is comfort food with a twist — sweet potato gives a soft, slightly sweet base that pairs beautifully with savory meat.
If you want, I can turn it into a WordPress blog post, Facebook short post, or Pinterest pin — just tell me!
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