Simple Gluten Free Kitchen

Melt in your Mouth Savoury Sweet Potato Roulade

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Sometimes taking the familiar and serving it in a different shape and style gives a whole new look to the dish. Savory potato roulade is one such dish. I have had sweet potatoes in salads, chaat, pudding, and in stews but never knew they can be used as dough for a roulade.

This is a repost from way back in 2012. The recipe is altered slightly and the video is added on YouTube.

 

 

This recipe is adapted from an old recipe I jotted down from a vegetarian cookbook. I don’t know the author and name of the book. This flour-less sweet potato roulade is made with orange fleshed sweet potatoes that gives the roulade a beautiful orange color and melt in mouth texture that you will love. The original recipe does not call for any seasoning, however, I added some smoked paprika and green chili to elevate the taste and flavor.

The baked sweet potato base is rolled around a delicious mixture comprising of tofu, chopped celery, cashews, mint, and some spices (in my previous post I made this with paneer and mint chutney).

 

 

Savory sweet potato roulade is a simple yet impressive dish that can be served as a party appetizer or a light meal with some hearty bean or lentil salad. Fortunately, I had all the things for lentil salad, so I made this into a lovely light lunch.  It can be prepared in advance and refrigerated. The melt-in-mouth texture of this sweet potato roulade is sure to impress anyone and everyone.

 

Old picture from 2012

 

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Melt in your Mouth Savoury Sweet Potato Roulade

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

An incredibly easy appetizer with sweet potatoes, tofu and some spices.

Ingredients

  • 300 gm orange fleshed sweet potatoes
  • 2 tbsp sharp cheddar cheese, grated
  • 2 eggs
  • 1/4 tsp smoked paprika
  • 1/4 tsp garam masala
  • (1/4 tsp )salt to taste
    • Filling:
  • 60 gm (1/2cup) diced firm tofu or grated fresh paneer
  • 1 tsp lemon juice
  • 1 -2 tbsp mayo
  • 1/4 cup coarsely ground cashews or sunflower seeds
  • 1 tsp celery, chopped
  • 1-2 green chili, finely chopped
  • 1-2 tbsp chopped mint
  • salt and pepper to taste
  • 1 tbsp sesame seeds

Instructions

  1. Boil/bake or steam sweet potatoes until tender. Line a 8x10? cookie sheet with parchment paper. Preheat the oven to 400°F.
  2. Separate egg yolks from egg whites.
  3. Mash sweet potatoes in a food processor. Add cheddar cheese, salt and smoked paprika. Pulse until mixed. Transfer the mixture to a bowl and fold in egg yolks.
  4. Whisk the egg whites until stiff. Fold 1/3 of the egg whites into the sweet potatoes to lighter the mixture before gently folding in the rest.
  5. Pour batter into the prepared cookie sheet. Smooth gently with the spatula and cook in the oven for 15 minutes until firm.
  6. While the sweet potato base is in the oven make filling.
  7. Grind cashews to a coarse texture. Some bigger pieces are fine too. Remove in a bowl.
  8. Add diced tofu to the food processor bowl along with salt and black pepper. Grind to a crumbly texture.
  9. Add lemon juice and mayonnaise. Give a quick mix. Remove filling in a small bowl.
  10. Add coarsely ground cashews. Also add chopped celery, chopped green chili and mint.
  11. Mix and set it aside until needed.
  12. When the roulade is baked. Sprinkle sesame seeds on top. Lay a parchment paper slightly longer than the roulade and wire rack. Carefully flip it onto paper and rack, peel off the base paper.
  13. Drop spoonfuls of tofu mixture on sweet potato base. Spread evenly leaving some gap on all sides. Using both hands and starting from one of the short ends, roll up the roulade. Let cool for 10 -15 minutes or leave it in fridge to harden a bit.
  14. Place on a serving dish with the seam side down. Slice and serve with or without salad.
https://www.simpleglutenfreekitchen.com/2022/11/savoury-sweet-potato-roulade.html

 

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Reader Interactions

Comments

  6. Balvinder, this looks like what I just had for dinner – Otak. It’s spicy fish paste that I’ve brought back from my blogging trip in M’sia. Colour is exactly the same except that food is completely different. U’ll know what I mean when my post is out. Very presentation you’ve gotten here! Must’ve tasted real good 🙂

    Reply

  7. I have to tell you that this is so unique and different. I love when I see different type of recipes because this is what being creative with cooking is all about. Impressive with a nice contrast of orange hue and gorgeous it looks.

    Reply

  8. This has an absolute “wow” factor – gorgeous and healthy. The colors just pop – as do the myriad of flavors. Love the idea of serving it with a lentil salad!

    Reply

  10. What a delicious way to use sweet potato! It looks stunning-you did such a great job on the rolling. I do need to work on my roulade skills. Very creative and unique, the first savory recipe I have ever seen. Great post. Enjoy the weekend!

    Reply

  24. This looks absolutely delicious! I have had sweet potatoes a total of 7 times in my life, so this wil definitely be added to my to-do list. How creative!

    Reply

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