For the dough:
6 large sweet potatoes, cooked
3 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon butter or margarine
3 tablespoons grated cheddar cheese
6 tablespoons chopped parsley
For the filling:
1 bunch of broccoli, florets and leaves, cooked and chopped
1 medium onion, chopped
2 tablespoons butter or margarine
1/2 liter chicken broth
6 tablespoons cornstarch
For the dough:
6 large sweet potatoes, cooked
3 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon butter or margarine
3 tablespoons grated cheddar cheese
6 tablespoons chopped parsley
For the filling:
1 bunch of broccoli, florets and leaves, cooked and chopped
1 medium onion, chopped
2 tablespoons butter or margarine
1/2 liter chicken broth
6 tablespoons cornstarch
Prepare the roulade: Mash the sweet potatoes and sift through a coarse-mesh sieve
Add the beaten eggs, flour, butter, grated cheese, and parsley; mix very well
Spread in an oiled baking dish, 40 x 27 cm, and bake at moderate heat (170°C) until golden brown on top and set
Turn over onto a clean cloth and roll up to cool (longest side)
While the roulade cools, prepare the filling
Sauté the onion in butter until caramelized
Add the broccoli and sauté for 5 minutes
Add the cornstarch dissolved in chicken broth; cook until thickened
Let it cool slightly
Unroll the roulade, fill, re-roll, and serve
You'll have some leftover filling to use as a sauce
Serves 12.
