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Sweet Potato Roulade with Minced Meat
About This Recipe
This Sweet Potato Roulade with Minced Meat is an elegant, satisfying dish that brings together the natural sweetness of baked sweet potatoes and the rich flavor of seasoned minced meat. Prepared as a rolled log and sliced before serving, the roulade reveals a beautiful spiral pattern that makes it ideal for family dinners, special occasions, or a unique weekday main course. The recipe combines texture, flavor, and presentation in one impressive plate, yet remains simple enough for home cooks. With basic ingredients and clear steps, this roulade is a creative alternative to traditional casseroles and baked dishes.
Why You’ll Love This Recipe
There are several reasons this roulade might become a favorite in your kitchen. First, it offers a visually striking presentation without requiring advanced cooking skills. The sweet potato base bakes into a soft, flexible layer that wraps neatly around a flavorful minced meat filling. The balance of sweet and savory is particularly appealing—soft sweet potatoes pair naturally with the richness of beef or lamb. In addition, the dish slices into tidy portions, making it suitable for serving at gatherings or preparing ahead of time. Whether you’re looking for a nutritious main course or simply want a new way to enjoy sweet potatoes, this recipe delivers.
Ingredients
For the Sweet Potato Layer:
• 2 large sweet potatoes (about 1.5 lbs total)
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
For the Minced Meat Filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb minced beef (or lamb, pork, or a mix)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup chopped fresh spinach
• 1/2 cup crumbled feta cheese (optional)
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Line a 10×15-inch baking sheet or jelly roll pan with parchment paper to prevent sticking.
2. Peel the sweet potatoes and cut them into medium-sized chunks. Steam or boil until the pieces are very soft. Once cooked, drain thoroughly and transfer to a large bowl.
3. Mash the sweet potatoes while they are hot, making sure the texture becomes smooth. Allow the mash to cool for about 10–15 minutes; this prevents the eggs from cooking when added.
4. Add the eggs, Parmesan cheese, salt, pepper, and garlic powder to the cooled sweet potatoes. Mix until the mixture is smooth and uniform.
5. Spread the sweet potato mixture evenly onto the prepared parchment paper. Form a rectangle with an even thickness of about 1/4 to 1/2 inch.
6. Bake the sweet potato layer for 15–20 minutes or until it becomes set but still flexible. Avoid overbaking; the sheet should remain soft enough to roll. Remove from the oven and let it cool slightly.
7. While the sweet potato base bakes, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, followed by the minced garlic for one more minute.
8. Add the minced meat to the skillet. Break it up with a spoon and cook until well browned. Drain any excess fat if necessary.
9. Season the meat with oregano, paprika, salt, and pepper. Stir in the chopped spinach and let it wilt. If desired, fold in crumbled feta after removing the skillet from the heat.
10. Once the sweet potato sheet has cooled slightly, turn it out onto a clean sheet of parchment paper. Carefully peel away the original parchment from the bottom.
11. Spread the warm minced meat mixture evenly over the sweet potato base. Leave a thin border around the edges to prevent spillage when rolling.
12. Using the parchment to guide you, roll the filled sweet potato sheet tightly from the long side to form a firm roulade. Keep the seam on the bottom to maintain shape.
13. Transfer the roulade to a baking dish and bake for another 20–25 minutes. This final bake sets the shape and reheats the filling thoroughly.
14. Let the roulade rest for at least 10 minutes before slicing to help it hold its shape. Cut into even slices using a serrated knife and serve warm.
FAQ
Can I prepare this dish ahead of time?
Yes. You can assemble the roulade and refrigerate it for up to 24 hours before the last baking step. If baking from cold, add a few minutes to the cooking time.
Can I use regular potatoes instead of sweet potatoes?
You can, but the result will be different. Sweet potatoes provide natural sweetness and a soft texture that helps the sheet roll without breaking.
My sweet potato sheet cracked while rolling—why?
Cracking often happens when the sheet is overbaked and becomes too dry or when the base is rolled after cooling completely. Roll while it’s still slightly warm and flexible.
You Must Know
The success of this recipe depends on the texture of the sweet potato base. Sweet potatoes must be well-drained to avoid excess moisture. If they are too wet, the base may become fragile or sticky. Additionally, waiting for the mash to cool slightly before adding eggs is essential for a smooth mixture that bakes evenly.
Storage Tips
Leftover slices keep well when stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The roulade can also be frozen for up to 2 months. For best results, wrap the cooled, unsliced log in plastic wrap, then in foil before freezing. Thaw overnight in the refrigerator and reheat before serving.