This roulade recipe comes from the cookbook The Best-Ever Vegetarian Cookbook by Nicola Graimes. It's slightly sweet from the sweet potato and the allspice berries add a wonderful extra flavor. We enjoyed this so much with dinner last night we practically ate the whole thing. Even my 12 month old daughter and 3 year old son each had two slices.
1 lb. sweet potatoes, peeled and cubed*
12 allspice berries, crushed
1 cup cream cheese
5 tbsp. plain yogurt
2 tbsp. Brazil nuts, chopped and roasted***
4 eggs, separated
1/4 cup Edam cheese, finely grated
1 tbsp. sesame seeds
Unrefined sea salt and fresh ground black pepper
* As an alternative to steaming or boiling the sweet potato, which is what the original recipe has you do, I choose to bake the sweet potato instead. Pierce the skin of the sweet potato in several places with a fork. Stick into a 350° oven for about 1½ hours or until a fork can easily pierce the flesh.
** I didn't have scallions on hand so I used a small leek and it was excellent.
*** To roast the Brazil nuts, after chopping them, toss them into a small pan with nothing in it. Heat nuts over medium to medium-high heat, stirring to keep them from burning. Toast them until they are a light brown.
2. Steam, boil or bake your sweet potato until soft, then put into a food processor along with the crushed allspice berries. Process until smooth.
Note: You can also mash the sweet potato and allspice berries together with a spoon. Simply make sure the mixture is completely smooth.
3. In a small bowl, combine cream cheese, yogurt, scallions and roasted Brazil nuts. Set aside.
4. Stir into the sweet potato mixture 4 egg yolks and Edam cheese. Season with salt and pepper. In a small bowl beat egg whites until stiff, but not dry peaks are formed. Fold one-third of the egg whites into the sweet potato mixture, then carefully fold in the rest.
5. Pour sweet potato mixture into prepared pan. Spread to corners and smooth top. Bake in preheated oven for 10-15 minutes.
6. In the meantime, lay a large piece of wax paper out on a clean dish towel. Scatter the sesame seeds on it. Once the roulade is cooked, turn it out onto the wax paper. If necessary, trim the edges so they are straight.
7. Roll up the roulade and allow to cool, then gently unroll. Spread an even coat of the cream cheese mixture over the roulade. Roll it back up, slice and serve.
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