Instructions
1. Prepare the sweet potato dough:
Mash the boiled sweet potatoes in a large bowl until smooth.
Mix in the butter, Parmesan (if using), salt, pepper, and egg.
Add flour or cornstarch gradually until the mixture holds together like a soft dough. It should be pliable but not sticky.
2. Cook the meat filling:
In a skillet, heat olive oil over medium heat.
Sauté the onion and garlic until translucent.
Add the ground meat and cook until browned.
Stir in tomato sauce, olives, paprika, salt, and pepper.
Simmer for 5–10 minutes until slightly thickened. Set aside to cool slightly.
3. Assemble the rocambole:
On a sheet of parchment paper, spread the sweet potato dough into a rectangle about 1–1.5 cm (½ inch) thick.
Spread the meat filling evenly over the dough, leaving a small border.
Using the parchment to help, gently roll the dough like a jelly roll (rocambole).
Carefully transfer the roll onto a baking tray. Seam side down.
4. Bake:
Preheat the oven to 180°C (350°F).
Optionally top with cheese or brush with a little butter.
Bake for 25–30 minutes, or until golden on top and set.
Serve warm with a green salad or steamed veggies.
Drizzle with more tomato sauce if desired.
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