| Sweet Potato, Pesto and Spinach and Fetta Roulade |
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| Servings | Prep Time |
| 6 serves | 20 minutes |
| Cook Time |
| 40 minutes |
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Ingredients
Servings: serves Units:
Roulade
40 grams unsalted butter 25 grams almond meal (1/4 cup) 250 ml milk 60 grams Parmesan cheese finely grated 3 medium eggs separated fresh herbs to serve Parmesan cheese shavings, to serve
Filling
500 grams sweet potato peeled, chopped 60 ml cream 150 grams baby spinach 2 tbsp pesto 150 grams feta cheese crumbled
Instructions
- Preheat oven to 200°C. Grease and line a 28 x 32cm shallow Swiss roll tin with non-stick baking paper.
- Melt butter in a small pan over low-medium heat, add almond meal and stir for 1 minute.
- Remove from heat. Gradually whisk in milk.
- Return to heat and cook, whisking continuously, until mixture boils and thickens.
- Remove from the heat. Stir in half the parmesan and egg yolks.
- Transfer the mixture to a large bowl. Set aside to cool for 5 minutes.
- Whisk eggwhites in a large, clean bowl until firm peaks form.
- Fold a third of the beaten egg whites into the cheese mixture, then fold in the remaining mixture in 2 batches using a large metal spoon.
- Pour the mixture into prepared tray and carefully spread to the edges.
- Bake for 10-15 minutes or until golden.
- Meanwhile, to make the sweet potato filling, cook the sweet potato in salted boiling water for 8-10 minutes or until tender.
- Drain and mash with the cream and pepper.
- Season well and set aside.
- For the spinach filling, place the spinach in a large heatproof bowl and cover with boiling water.
- Set aside for 30 seconds or until wilted.
- Drain. Refresh under cold running water.
- Squeeze to remove excess liquid.
- Coarsely chop the spinach and place in a bowl with the pesto and fetta and mix to combine.
- Place a clean tea towel on a work surface. Lay over a large sheet of non-stick baking paper.
- Sprinkle with remaining parmesan.
- Turn the roulade onto the tea towel and remove the baked on paper.
- Starting from the shortest side closest to you and using the tea-towel as a guide, carefully roll up the roulade with the clean sheet of baking paper enclosed.
- Leave for 3-4 minutes.
- Carefully unroll and leave to cool slightly for 3-5 minutes.
- Spread the sweet potato filling evenly over the roulade and top with the spinach mixture.
- Reroll the roulade this time without the paper and the filling is enclosed.
- Serve topped with some fresh herbs and parmesan shavings.
Recipe Notes
Delicious served warm or cold.
Nutrition Information
Nutrition Facts
Sweet Potato, Pesto and Spinach and Fetta Roulade
Amount Per Serving
Calories 395 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 154mg 51%
Sodium 657mg 27%
Potassium 559mg 16%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 7g
Protein 17g 34%
Vitamin A 297%
Vitamin C 16%
Calcium 44%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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