Sweet Potato and Cream Rocambole

Name: Sweet Potato and Cream Rocambole
Yield: 12
Ingredients: 2 cups of well-filled wheat flour; 1/4 cup of butter or margarine; 200g of ricotta cheese passed through a sieve; 1 egg; 1 can of vanilla pudding; 1 tablespoon of rum; 3.5 kg of sweet potatoes; 1 tablespoon of lemon juice; 1 tablespoon of grated lime rind; 1/2 cup of sugar; Cinnamon to taste; Egg yolk for brushing

1
2 cups of well-filled wheat flour
2
1/4 cup of butter or margarine
3
200g of ricotta cheese passed through a sieve
4
1 egg
5
1 can of vanilla pudding
6
1 tablespoon of rum
7
3.5 kg of sweet potatoes
8
1 tablespoon of lemon juice
9
1 tablespoon of grated lime rind
10
1/2 cup of sugar
11
Cinnamon to taste
12
Egg yolk for brushing

Ingredients

1
2 cups of well-filled wheat flour
2
1/4 cup of butter or margarine
3
200g of ricotta cheese passed through a sieve
4
1 egg
5
1 can of vanilla pudding
6
1 tablespoon of rum
7
3.5 kg of sweet potatoes
8
1 tablespoon of lemon juice
9
1 tablespoon of grated lime rind
10
1/2 cup of sugar
11
Cinnamon to taste
12
Egg yolk for brushing

Directions

1
Preheat the oven to medium heat (170°C) and grease a baking dish
2
In a bowl, combine the flour, butter, ricotta cheese, egg, and vanilla pudding to obtain a smooth mass
3
Let it sit in the refrigerator for 2 hours
4
Prepare the vanilla pudding according to the package instructions and let it cool slightly
5
Peel the sweet potatoes and cut them into thin slices
6
In a bowl, mix together the rum, lemon juice, and lime rind
7
Unroll the dough into a rectangle
8
Spread the sweet potato slices over it
9
Sprinkle with sugar and cinnamon
10
Cover with the still-soft pudding
11
Roll up like a rocambole
12
Close the ends well
13
Place in the baking dish and brush with egg yolk
14
Bake for 30 to 45 minutes, or until golden brown
15
Serve at room temperature.