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Good Morning Sweet Potato Rolls

Serves 8.


    Good Morning Sweet Potato Rolls

    This breakfast casserole is sure to brighten up your morning meal. Not only does the sunny colour of sweet potatoes add to the appeal of this dish, but they’re also packed with vitamin A, an antioxidant powerhouse.


    Make ahead

    Once you’ve rolled all the sweet potato rolls, the casserole dish may be covered and stored in the refrigerator overnight. Take care to let casserole sit at room temperature for 30 minutes before baking as directed in the recipe.


    Good Morning Sweet Potato Rolls


    • 3 medium sweet potatoes (about 1 lb/450 g each)
    • 3/4 cup (180 mL) crumbled firm tofu or ricotta cheese
    • 1 Tbsp (15 mL) maple syrup, plus extra for serving
    • 1/8 tsp (0.5 mL) fresh grated or ground nutmeg
    • 1/8 tsp (0.5 mL) ground cardamom
    • 1/2 tsp (2 mL) finely grated orange zest
    • 1/4 tsp (1 mL) salt
    • 3/4 cup (180 mL) diced ripe Bartlett pear
    • 2 Tbsp (30 mL) melted coconut oil, divided
    • Pinch ground cinnamon
    • 1/3 cup (80 mL) chopped toasted walnuts
    • 2 Tbsp (30 mL) toasted unsweetened coconut ribbons
    • Assorted berries, to serve


    Per serving:

    • calories180
    • protein4g
    • fat11g
      • saturated fat7g
      • trans fat0g
    • carbohydrates18g
      • sugars7g
      • fibre4g
    • sodium110mg



    Peel and cut 1 sweet potato into 1/2 in (1.25 cm) chunks. Steam until tender, about 8 to 10 minutes. Set aside to cool.


    Meanwhile, bring large pot of water to a boil. Preheat oven to 400 F (200 C).


    In food processor, blend together steamed sweet potato, tofu or ricotta cheese, maple syrup, nutmeg, cardamom, orange zest, and salt until smooth. Transfer to bowl and stir in diced pear. Set aside.


    Peel remaining sweet potatoes and, using mandoline, slice sweet potato into 1/8 in (3 mm) thick slices. Blanch 1 or 2 sweet potato slices in boiling water to determine how long they will need to cook until tender but not falling apart, about 2 to 4 minutes. Take care, because if slices are overcooked or undercooked they will be difficult to roll without breaking. With slotted spoon, transfer slices to baking sheet, laying them out so they do not overlap, and allow to cool. Repeat blanching remaining sweet potatoes in 3 batches. You should have at least 16 slices.


    Grease glass or ceramic 9 x 13 in (23 x 33 cm) casserole dish with about 2 tsp (10 mL) coconut oil. Working with one sweet potato slice at a time, place heaping tablespoon of filling in centre and roll up. Place seam side down in prepared casserole dish. Repeat with remaining sweet potato slices. Brush rolls with remaining coconut oil and sprinkle with cinnamon.


    Bake for about 15 to 18 minutes, uncovered, until filling is warmed through. Garnish with a sprinkle of chopped walnuts and coconut ribbons before serving. Sweet potato rolls are delicious served with fresh berries and an extra drizzle of maple syrup.



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