Sweet Potato and Escarola Roll

Name: Sweet Potato and Escarola Roll
Yield: 8
Ingredients: 1 kg of sweet potato; 2 cups of escarola, chopped; 1/2 cup (chopped) of bacon cubes; 1 onion, chopped; 2 eggs; 3/4 cup of all-purpose flour; Salt and black pepper to taste; 1 yolk for brushing

1
1 kg of sweet potato
2
2 cups of escarola, chopped
3
1/2 cup (chopped) of bacon cubes
4
1 onion, chopped
5
2 eggs
6
3/4 cup of all-purpose flour
7
Salt and black pepper to taste
8
1 yolk for brushing

Ingredients

1
1 kg of sweet potato
2
2 cups of escarola, chopped
3
1/2 cup (chopped) of bacon cubes
4
1 onion, chopped
5
2 eggs
6
3/4 cup of all-purpose flour
7
Salt and black pepper to taste
8
1 yolk for brushing

Directions

1
Cook the bacon in its own fat and combine with the onion and escarola
2
Simmer for 1 minute and remove from heat
3
Drain the liquid that forms and season with salt and black pepper
4
Boil the sweet potatoes until they're tender, then drain them and pass through a ricer
5
Combine the eggs, lightly beaten, with salt and flour
6
Spread the escarola on top of the dough and roll it into a cylinder
7
Brush the outside with the egg yolk and bake in a medium oven until golden.