Instructions:
Prepare the Sweet Potato Dough:
Mash the boiled sweet potatoes in a large bowl until smooth. Add the Parmesan cheese, egg, and a pinch of salt and pepper. Gradually mix in the flour until a soft, pliable dough forms. Set aside.
Cook the Minced Meat Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add the minced meat to the skillet, cooking until browned. Stir in the tomato sauce, paprika, thyme, salt, and pepper. Cook for another 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool.
Assemble the Rocambole:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the sweet potato dough on a lightly floured surface into a rectangular shape, about 1/4 inch thick.
Spread the cooled minced meat filling evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a log shape, sealing the edges to prevent the filling from spilling out. Place the log seam-side down on the prepared baking sheet.
Bake the Rocambole:
Bake in the preheated oven for 25-30 minutes or until the exterior is golden and slightly crisp. Let it cool for 5-10 minutes before slicing.
Serve:
Slice the rocambole into 1-inch pieces and garnish with fresh parsley or grated cheese if desired. Serve warm and enjoy!
Tips for Success:
Consistency of Dough: If the sweet potato dough feels too sticky, add a little more flour, one tablespoon at a time, until it’s easier to handle.
Spice it Up: Customize the minced meat filling by adding chili flakes, cumin, or even a dash of cinnamon for a unique flavor twist.
Make Ahead: You can prepare the rocambole ahead of time and reheat it in the oven before serving. It also freezes well for up to a month.
