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Instructions
Boil the sweet potato chunks in salted water until very tender, about 15–20 minutes. Drain well and mash with butter/oil, salt, and pepper until smooth. Mix in the flour to form a soft, pliable mixture. Spread it onto parchment paper in a rectangle about 1/4 inch thick and set aside.
Heat olive oil in a skillet over medium-high heat. Add the onion and cook until softened. Add the garlic and cook for 1 more minute. Add ground beef and cook until browned. Stir in the carrot, cumin, paprika, salt, and pepper. Add beef broth and cook until most of the liquid evaporates, about 5–10 minutes.
Preheat oven to 400°F (200°C). Spread the cooked meat mixture evenly over the sweet potato base, leaving a border around the edges. Using the parchment paper, carefully roll the mixture into a roulade. Transfer the roll (still on parchment) to a baking sheet.
Sprinkle shredded cheese over the top and bake for 15–20 minutes, or until the cheese is melted, golden, and bubbly.
Let the roulade rest for a few minutes before slicing. Garnish with chopped parsley or green onions and serve warm.
Go to the next page to get the Amount Per Serving
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