This recipe combines the sweetness of roasted sweet potatoes with the savory flavors of cheese and herbs, creating a delicious and unique appetizer or side dish.
Ingredients:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh spinach
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes (optional)
Instructions:
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- Prepare the filling: In a medium bowl, combine roasted sweet potatoes, Parmesan cheese, spinach, garlic, oregano, thyme, and red pepper flakes (if using). Stir until well combined.
- Assemble the rocambole: Lay a large sheet of parchment paper on a clean work surface. Spread the sweet potato mixture evenly over the parchment paper in a rectangular shape.
- Roll the rocambole: Gently roll up the parchment paper tightly, encasing the sweet potato mixture. Twist the ends of the parchment paper to secure.
- Chill and slice: Refrigerate the rocambole for at least 30 minutes to firm up. Once chilled, unwrap the parchment paper and slice the rocambole into 1-inch thick rounds.
- Serve: Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Tips and Variations:
- For extra flavor, add chopped walnuts or pecans to the sweet potato mixture.
- Use a mixture of different cheeses, such as Gruyere or fontina.
- Add a drizzle of honey or balsamic glaze before serving.
- Serve with a side of dipping sauce, such as pesto or aioli.
Enjoy your delicious Sweet Potato Rocambole!