17 October 2011

Sweet Potato Roulade w/ Spinach, Portobello & Goat Cheese Filling


A few years ago my brother moved out of the house to enter the NAVY, leaving behind all of his belongings. One of those things he left behind was a vegetarian cookbook. 

Over the years, I had tried to make different recipes from that book, to no success. One time, I tried to make a Broccoli Soup that ended up tasting like dishwasher soap.

This Sweet Potato Roulade is surprisingly good. No flour goes in it! It's chock full of nutrients and strong flavors. I changed up the recipe a bit to suit what I already had in the fridge, I recommend you do the same. 

For the filling, the possibilities are endless. Use pesto, roasted peppers, roasted onions, herbed cheeses, whatever you have in the fridge is fine. Just remember to apply only a thin layer of filling so the Roulade doesn't look bulky. About a cup of filling is perfect.

It does take over an hour to put together, but it's well worth the time and work. The texture of the roll itself, is soft, moist and eggy. But it doesn't taste eggy at all.  

  • 1 pound of Sweet Potato, raw
  • 5 ounces of Goat Cheese, room temperature
  • 4 Eggs, separated
  • 1 tsp dried Parsley
  • 1 small Onion, chopped (about 1/3 cup)
  • 1 cup fresh Baby Spinach
  • 3 or 4 Baby Bella Mushrooms (about 1/2 cup)
  • 1 tsp of Oil
  • Salt & Pepper

-Peel and the sweet potato in small chunks. Steam until fork tender. 

-While the sweet potatoes are steaming, separate the eggs. Put the yolks in one bowl and the whites in another. Set aside, unrefrigerated. Take the cheese out of the fridge as well.

-Preheat the oven at 400 degrees.

-Once the sweet potatoes are done, put them in a bowl. Using a hand mixer, whip them for 2 minutes until very soft and no lumps are visible. Add one ounce of the cheese, salt, pepper and parsley. Mix again until the cheese has completely incorporated. Add two yolks and mix well. Add the other two yolks and mix well.

-Whip the egg whites until stiff peaks form (while holding a spoon up). Add a third of the egg whites into the sweet potatoes and mix well. Add the rest of the egg whites in two additions, incorporating very softly. The mix should be almost double in size by now. It's important NOT to over mix the egg whites into the sweet potatoes.

-Immediately, Pour the mix into a 9 x 11 inch 'swiss roll tin' (any thin baking dish will do) that has been covered in parchment paper and greased. Bake for 15 minutes. Take out of the oven immediately and remove from the tin. Let it cool down.

-While the roll cools down, pour 1 tsp of oil into a skillet, add the onions and cook over high heat until browned. Add the thinly sliced mushrooms cook until soft. Season with salt and pepper. Turn off the heat and incorporate the spinach until wilted. Mix in the cheese. 

-Spread the filling in an evenly thin layer on the roll. VERY carefully roll the loaf into shape. Cut slowly, with a serrated knife into one inch slices before serving.      


Sylvie @ Gourmande in the Kitchen said...

What a wonderful recipe, I always think of a roulade as a sweet filled cake, what a nice change of pace.

mushitza said...

This sounds extremely delicious and I'm making it this weekend.

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