Sweet Potato Rocambole with Minced Meat

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Of course! The Sweet Potato Rocambole with Minced Meat is a stunning and delicious dish, perfect for a special family dinner or to impress guests. It looks complex but is very achievable.

This recipe creates a beautiful spiral of savory meat and fluffy sweet potato.

Sweet Potato Rocambole with Minced Meat

A beautiful, savory swirl of spiced minced meat encased in a soft, slightly sweet potato dough.

Yield: 1 large rocambole, serving 4-6 people
Prep time: 45 minutes
Cook time: 45 minutes
Total time: About 1 hour 30 minutes (plus cooling time for potatoes)

Ingredients

For the Sweet Potato Dough:

· 500g (about 1 lb) orange sweet potatoes, peeled and cubed
· 250g (about 2 cups) all-purpose flour, plus more for dusting
· 1 large egg
· 2 tablespoons unsalted butter, melted (or olive oil)
· 1 teaspoon salt
· ½ teaspoon black pepper

For the Minced Meat Filling:

· 1 tablespoon olive oil
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 500g (about 1 lb) minced meat (beef, lamb, or a mixture)
· 1 teaspoon dried oregano or thyme
· 1 teaspoon paprika
· Salt and black pepper, to taste
· 2 tablespoons tomato paste
· 2 tablespoons fresh parsley, chopped
· (Optional) ½ cup frozen peas or finely chopped spinach

For Assembly:

· 1 egg yolk, beaten (for egg wash)

Instructions

Part 1: The Sweet Potato Dough

  1. Cook the Potatoes: Place the peeled and cubed sweet potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes, or until very tender when pierced with a fork.
  2. Drain and Mash: Drain the potatoes thoroughly and transfer them to a large mixing bowl. While they are still hot, mash them until completely smooth. Let them cool for 10-15 minutes. (It’s important they are cool enough not to cook the egg).
  3. Form the Dough: To the cooled mashed sweet potato, add the egg, melted butter, salt, and pepper. Mix well until combined. Gradually add the flour, mixing with a spatula and then your hands, until a soft, slightly sticky dough forms. You may not need all the flour, or you may need a little more. The dough should be pliable and not stick to your hands excessively.
  4. Rest the Dough: Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Form it into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest while you prepare the filling.

Part 2: The Minced Meat Filling

  1. Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Cook the Meat: Add the minced meat to the pan, breaking it up with a spoon. Cook until it is no longer pink. Add the oregano, paprika, salt, and pepper. Stir to combine.
  3. Finish the Filling: Add the tomato paste and cook for 1-2 minutes, stirring constantly. If using peas or spinach, add them now and cook until warmed through or wilted. Remove from heat and stir in the fresh parsley. Let the filling cool completely. (A hot filling will make the dough difficult to handle).

Part 3: Assembling the Rocambole

  1. Preheat Oven: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Roll out the Dough: On a large piece of parchment paper (about the size of your baking sheet), roll the sweet potato dough into a large rectangle, roughly 30×40 cm (12×16 inches). Try to get it as even as possible.
  3. Add the Filling: Spread the cooled minced meat filling evenly over the dough, leaving a 2 cm (¾ inch) border around the edges.
  4. Roll it Up: Starting from one of the longer sides, use the parchment paper to help you tightly roll the dough into a log, like a jelly roll. Pinch the seam and the ends to seal everything in.
  5. Transfer and Glaze: Carefully lift the parchment paper with the rocambole and place it on your prepared baking sheet. Ensure the seam is on the bottom. Brush the entire surface generously with the beaten egg yolk. This will give it a beautiful golden-brown color.

Part 4: Baking and Serving

  1. Bake: Bake in the preheated oven for 35-45 minutes, or until the dough is cooked through and the outside is a deep golden brown.
  2. Rest: Remove the rocambole from the oven and let it rest for at least 15-20 minutes before slicing. This is crucial! It allows the structure to set, making it much easier to slice cleanly without falling apart.
  3. Serve: Use a sharp serrated knife to slice the rocambole into thick rounds, revealing the beautiful spiral. Serve warm.

Chef’s Tips & Variations

· Make Ahead: You can prepare both the dough and the filling a day ahead. Keep them covered and separate in the refrigerator. Let the dough come to room temperature before rolling for easier handling.
· Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
· Add Cheese: Sprinkle some grated mozzarella, cheddar, or feta cheese over the meat filling before rolling for an extra cheesy, delicious twist.
· Spice it Up: Add a pinch of chili flakes or a dash of cayenne pepper to the meat filling for some heat.
· Serving Suggestion: Serve with a simple green salad or a dollop of sour cream or Greek yogurt on the side.

Enjoy your masterpiece! It’s a truly satisfying and visually impressive meal.

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