Of course! The name “Rocambole” is a bit of a mystery, but it likely refers to a rolled dish (from terms like “roulade” or the Turkish “rulo”). This recipe will guide you through creating a beautiful and delicious Sweet Potato Roulade with a Savory Minced Meat Filling.
It’s an impressive, comforting dish that’s perfect for a special dinner.
Sweet Potato Roulade with Savory Minced Meat
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4-6
Ingredients
For the Sweet Potato Wrap:
· 2 large sweet potatoes (about 1.5 lbs / 700g total), peeled and cubed
· 1 large egg
· ¼ cup (25g) grated Parmesan cheese
· ¼ cup (30g) all-purpose flour or breadcrumbs
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ¼ teaspoon garlic powder
· Olive oil for brushing
For the 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 dried oregano
· ½ teaspoon ground cumin
· ¼ teaspoon cinnamon (optional, but delicious with lamb)
· 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and squeezed dry)
· 2 tablespoons tomato paste
· Salt and pepper to taste
· ½ cup (50g) shredded mozzarella or cheddar cheese (optional, for extra cheesiness)
For Assembly & Serving:
· Cooking spray or extra oil for the pan
· Fresh parsley, chopped, for garnish
Instructions
Step 1: Make the Sweet Potato “Dough”
Cook Sweet Potatoes: Steam or boil the cubed sweet potatoes until very tender, about 15-20 minutes. Drain thoroughly and let them cool for a few minutes.
Mash: Transfer the warm sweet potatoes to a large bowl and mash until completely smooth. Let them cool until they are warm, but not hot enough to cook the egg.
Combine: To the sweet potato mash, add the egg, Parmesan cheese, flour, salt, pepper, and garlic powder. Mix until a soft, pliable “dough” forms. It should hold its shape. Set aside.
Step 2: Prepare the Meat Filling
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Brown the Meat: Add the ground meat, breaking it up with a spoon. Cook until no longer pink. Drain off any excess fat.
Season: Stir in the oregano, cumin, cinnamon (if using), tomato paste, salt, and pepper. Cook for 2 minutes.
Finish: Add the chopped spinach and cook until it has wilted. Remove from heat and let the filling cool completely. (A warm filling will make the roulade difficult to roll). Stir in the shredded cheese if using.
Step 3: Assemble the Roulade
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Pan: Line a baking sheet with parchment paper and lightly grease it.
Shape the Base: Place the sweet potato mixture onto the prepared parchment paper. Using wet hands or a sheet of plastic wrap placed on top, press and spread the mixture into a rough 10×14 inch (25×35 cm) rectangle, about ½ inch thick. Try to make it as even as possible.
Add Filling: Spread the cooled meat filling evenly over the sweet potato rectangle, leaving a 1-inch border around all the edges.
Roll It Up: Starting from one of the long sides, carefully use the parchment paper to lift and tightly roll the sweet potato layer over the filling, just like a jelly roll. Don’t worry if it cracks a little; you can patch it with your fingers.
Seal: Once fully rolled, gently press to seal the seam and ends. You can gently roll it so the seam side is down.
Step 4: Bake and Serve
Bake: Lightly brush the top of the roulade with olive oil. Bake for 25-35 minutes, or until the outside is firm and slightly golden.
Rest: Remove from the oven and let it rest for 10 minutes. This step is crucial—it allows the roulade to set and makes slicing much cleaner.
Serve: Using a sharp serrated knife, carefully slice the roulade into 1-inch thick rounds. Garnish with fresh parsley and serve immediately.
Serving Suggestions
· With a Sauce: Serve with a side of garlic yogurt sauce (mix Greek yogurt with minced garlic, lemon juice, and salt) or a simple tomato sauce for dipping.
· Complete Meal: This is a full meal in itself, but a simple green salad or steamed green beans make a perfect light side.
Chef’s Tips & Variations
· The Key to Rolling: Cooling the filling is the most important step for a successful roll. A hot filling will make the sweet potato mixture too soft and sticky.
· Make Ahead: You can prepare both the sweet potato base and the meat filling a day in advance. Assemble and bake the roulade just before you want to serve it.
· Texture is Key: Ensure your mashed sweet potatoes are smooth and not watery. If they seem wet, you can cook them in the pan for a minute over low heat to dry them out slightly.
· Alternative Cooking: For a deeper flavor, you can pan-sear the rolled roulade in an oven-proof skillet for 2-3 minutes on each side until browned before transferring it to the oven to finish baking.
· Vegetarian Version: Substitute the minced meat with 2 cups of cooked lentils or a plant-based ground “meat” alternative. Add sautéed mushrooms for an extra umami boost.
Enjoy this stunning and delicious sweet potato rocambole! It’s a surefire way to impress at the dinner table.