Start by preparing the sweet potatoes. Peel them, dice them, and boil them until tender. Drain them and mash them until smooth.
Add the butter, milk, salt, and pepper, stirring until you have a smooth, creamy consistency. Set this mixture aside while you prepare the filling.
In a separate pan, brown the ground beef over medium heat until cooked through, breaking it up into small pieces as it cooks.
Once the beef is browned, drain off any excess fat and let it cool slightly.
Once the beef has cooled, combine it in a large bowl with the chopped parsley, Parmesan cheese, and breadcrumbs. Mix well until everything is thoroughly combined.
Prepare your work surface by laying down a clean kitchen towel or plastic wrap. Spread a thin layer of sweet potato puree.
Leave a little space around the edges so you can roll up the dough. Make sure to spread it evenly, shaping it into a rectangle.
Place the seasoned ground meat mixture over the sweet potato layer, ensuring it is evenly covered.
Then, gently roll up the sweet potato and ground meat mixture using a kitchen towel or plastic wrap to tighten it but not force it. The goal is to create a neat cylinder.
Once rolled, transfer the rocambole to an ovenproof dish. If desired, you can top it with grated cheese for added flavor.
Bake the dish in the oven at 190°C (375°F) for about 20 to 25 minutes, or until golden brown and piping hot.
Once cooked, remove the rocambole from the oven and let it rest for a few minutes before slicing and serving.
How to make it: To make this dish, start by preparing the sweet potato mash. Choose firm, fresh sweet potatoes and cook them until tender.
Be sure to mash them well to obtain a smooth texture for the base layer. Adding butter and milk gives…
The sweet potato will have a creamy, velvety texture, and the seasoning will enhance its natural sweetness.
Next, prepare the flavorful filling by browning the ground beef until cooked through. Drain off any excess fat to prevent the filling from being too greasy.
Stir in the parsley and Parmesan cheese, which will add freshness and depth to the filling. The breadcrumbs will bind everything together, making it easier to roll and keep its shape.
Spread the sweet potato puree on a clean surface and try to form a smooth, even layer. Be patient while spreading it.
Make sure there are no holes or irregularities. The sweet potato will serve as a base and hold the filling.
After placing the beef mixture on the sweet potato, gently roll it up into a cylinder. Take your time to ensure the roll stays straight.
Keep the roll intact and use the towel or plastic wrap to shape it neatly and tightly. The tighter you roll it, the better the final presentation will be.
Once the roll is formed, place it in the oven and bake until it develops a golden, slightly crispy exterior.
This cooking process will also allow the flavors to meld and ensure the inside is piping hot.
Before serving, let the rocambole rest for a few minutes to firm up. This will help the slices hold their shape.
Once sliced, you’ll discover the striking contrast between the sweet potato and the savory meat filling.
Serve your sweet potato and ground beef stew as a hearty main course or with a light salad for a balanced meal.
This flavor combination is sure to please everyone.
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