Sweet Potato and Mushroom Rolls
March 24, 2022
With just four main ingredients these are so easy to make, you could also so easily change the filling or make it dairy free/vegan. It would work so well with a Nush cream 'cheese'. It would also be great with some pesto spread on with the cream cheese, or some fresh parsley.
Ingredients
- 150 g Sweet Potato baked/cooked
- 195 g Self Raising Flour I use a wholemeal one
- half cup Cream Cheese could use dairy-free
- half cup Mushrooms raw, chopped
Instructions
- In a bowl combine your sweet potato (not the skin, and make sure the potato is baked/cooked), and your flour. Knead together with your hands until all the flour is incorporated and you have a dough.
- Place on a floured surface and roll out to a rectangular. You'll need to flour quite a bit as the dough is sticky.
- Spread on your cream cheese, leaving an inch clear along one of the longer sides.
- Sprinkle on your mushrooms and any herbs/spices you'd like.
- Take the long edge you didn't keep an inch clear along and carefully roll it over on itself. Repeat until you have a long log.
- Cut into 2 inch slices, you should have about 10.
- Place on a baking tray in a preheated oven at 180C for 15 minutes.
- Allow to cool a little and enjoy!