Sweet potato rocambole with minced meat

That sounds delicious and creative! A Sweet Potato Rocambole with Minced Meat is essentially a savory roulade (or roll) made with a sweet potato base and filled with a flavorful minced meat mixture. It’s wholesome, naturally gluten-free, and makes a great main dish or impressive centerpiece.

Here’s a complete recipe for it:

🍠 Sweet Potato Rocambole (Roll) with Minced Meat

Ingredients

For the sweet potato base (rocambole “dough”):

3 medium sweet potatoes (about 1.5–2 lbs), peeled and cooked
1 egg
1/4 cup grated Parmesan cheese (optional for extra flavor)
2–3 tbsp almond flour or breadcrumbs (for structure)
Salt and black pepper to taste
Nutmeg or smoked paprika (optional)

For the filling:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef, turkey, or chicken
2 tbsp tomato paste or 1/2 cup tomato sauce
1/4 cup chopped parsley or cilantro
Salt, pepper, and paprika to taste

For finishing (optional):

Grated cheese for topping
Olive oil or egg wash for brushing

🔪 Instructions

1. Cook and mash the sweet potatoes

Boil or roast sweet potatoes until soft. Mash well in a large bowl. Let them cool slightly.

2. Prepare the sweet potato base

To the mashed sweet potato, add egg, Parmesan, almond flour or breadcrumbs, salt, pepper, and optional spices. Mix until a soft but moldable dough forms — it should hold together but not be too wet.

💡 Add more flour/breadcrumbs if it’s too loose, or a splash of milk if too dry.

3. Prepare the meat filling

In a skillet over medium heat, sauté onion in olive oil until translucent. Add garlic and cook for 30 seconds. Add ground meat, season with salt, pepper, and paprika, and cook until browned. Stir in tomato paste/sauce and herbs. Let cool slightly.

4. Assemble the rocambole

Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Spread the sweet potato mixture into a large rectangle (~½-inch thick).
Spoon the meat filling evenly over the top, leaving a 1-inch border.
Carefully roll it up like a jelly roll, using the parchment to help lift and roll tightly.

5. Bake

Transfer the roll (seam side down) to the baking sheet. Brush with olive oil or beaten egg, and sprinkle with grated cheese if desired.

Bake for 25–30 minutes, until set and lightly golden.

6. Cool slightly, slice, and serve

Let rest for 10 minutes before slicing. Serve with a green salad, herbed yogurt sauce, or garlic aioli.

🔄 Variations:

Add spinach or grated zucchini to the meat mixture for extra veggies.
Use mashed pumpkin or butternut squash instead of sweet potato.
Make it spicy with chili flakes or hot sauce in the meat.

Want a vegetarian filling, keto-friendly version, or something more Brazilian-inspired (like with catupiry cheese)? Let me know!