Sweet Potato Jam Rolls
It's the season for delicious sweet potatoes. I wanted to make something a bit different from what I would usually try.
You can replace the rum with vanilla oil or just omit it. Recipe by caramel-cookie
Sweet Potato Jam Rolls
It's the season for delicious sweet potatoes. I wanted to make something a bit different from what I would usually try.
You can replace the rum with vanilla oil or just omit it. Recipe by caramel-cookie
Cooking Instructions
- 1
Peel the sweet potato and cut into roughly 2 cm cubes. Soak the potato pieces in water for over 10 minutes and drain.
- 2
Add the potatoes, with enough water to cover them, to a pan. Cover with a lid and boil until they are soft enough to mash easily.
- 3
Once boiled, turn off the heat and drain the water. Use a masher to mash the potato.
- 4
Add the condensed milk, egg yolk (leaving 1 teaspoon of yolk) and rum to the potato and mix well. Preheat the oven to 180°C.
- 5
Roll the mixture from step 4 into a rough square about 1 cm thick on a sheet of baking paper or cling film
- 6
Spread the blueberry jam leaving a border of approx. 1 cm around the outside of the sweet potato mix. Leave 3 cm jam-free at the top edge.
- 7
Using the wrap or cling film, roll the mixture in the direction away from you.
- 8
Cut the roll into 6 pieces, place them with the cut side facing up and glaze them with the leftover egg yolk. Place them in aluminium cups and then into a muffin tray or pudding cups, etc.
- 9
Bake for approx. 20 minutes at 180°C. Once done, let them cool and take them out of the muffin tray in their aluminium cups.
- 10
If you don't plan on eating them right away, wrap them individually in cling film and store them in the refrigerator.
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