Introduction
Sweet Potato Rocambole with Minced Meat is a creative and comforting dish that combines the natural sweetness of mashed sweet potatoes with a rich, savory minced meat filling. Inspired by the Brazilian rocambole (a rolled dish similar to a Swiss roll), it delivers a beautiful presentation and balanced flavor. This recipe is perfect for family dinners, gatherings, or when you want to serve something both nutritious and impressive.
Description
A rocambole is a rolled dish made by spreading a soft base—here, mashed sweet potatoes—over a flat surface, topping it with a flavorful filling, and rolling it into a log before baking. The result is a tender, colorful roll with contrasting textures and flavors. It can be sliced and served as the centerpiece of a meal, pairing wonderfully with a fresh salad or steamed vegetables.
Ingredients
For the Sweet Potato Base:
2 large sweet potatoes (about 500 g), peeled and boiled
2 tablespoons butter or olive oil
2 tablespoons cornstarch or all-purpose flour
1 egg
Salt and black pepper to taste
For the Minced Meat Filling:
300 g minced beef (or chicken or turkey)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tomato, diced (optional)
2 tablespoons tomato paste or tomato sauce
1/2 teaspoon paprika
Salt and black pepper to taste
Fresh herbs such as parsley, thyme, or oregano to taste
Optional for topping:
Grated cheese for sprinkling
Chopped parsley for garnish
Instructions
1. Prepare the Sweet Potato Base
Boil the peeled sweet potatoes until soft, about 15 minutes.
Drain well and mash until smooth.
Add the butter, egg, cornstarch, salt, and pepper. Mix until you have a soft, spreadable dough.
On a piece of parchment paper or a greased baking sheet, spread the mixture into a rectangle about 1 cm thick.
2. Make the Minced Meat Filling
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and cook until translucent.
Stir in the garlic and cook briefly until fragrant.
Add the minced meat and cook until browned.
Stir in the diced tomato, tomato paste, paprika, salt, and pepper.
Cook for 5–7 minutes, until the mixture is thick and flavorful. Allow it to cool slightly before using.
3. Assemble the Rocambole
Spread the cooled meat filling evenly over the sweet potato layer, leaving a small border around the edges.
Using the parchment paper, gently roll the sweet potato base into a log, starting from one short end.
Carefully transfer the roll to a baking dish.
Sprinkle grated cheese on top if desired.
4. Bake
Preheat the oven to 180°C (350°F).
Bake the rocambole for 20–25 minutes, or until lightly golden and firm.
5. Serve
Let it cool for 5–10 minutes before slicing.
Garnish with chopped parsley and serve warm.
Tips
Ensure the meat filling is not watery; drain any excess liquid before spreading.
If the sweet potato mixture feels too soft, add a little more cornstarch or flour for structure.
Rolling is easier when the base is slightly cooled and on parchment paper.
For extra flavor, season the sweet potato mash with a pinch of nutmeg or chili flakes.
Variations
Vegetarian: Replace the minced meat with sautéed mushrooms, lentils, or spinach.
Cheesy version: Add a layer of cream cheese or mozzarella before rolling.
Spicy version: Add chili powder or finely chopped jalapeño to the meat mixture.
Gluten-free: Use cornstarch instead of flour to keep the recipe gluten-free.
Correction
If your rocambole cracks while rolling, press the pieces gently together before baking. It will still hold and taste delicious. To prevent cracking next time, avoid making the sweet potato base too dry—add a little milk or butter if necessary.
Enjoy
Serve the Sweet Potato Rocambole with Minced Meat sliced into rounds, alongside a crisp salad or roasted vegetables. Each slice offers a perfect balance of sweetness from the potato and savoriness from the filling—a comforting, wholesome dish for any occasion.