banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Good Morning Sweet Potato Rolls

Serves 8.

    Share

    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.

    Advertisement

    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.

    Advertisement

    Good Morning Sweet Potato Rolls

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

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

    03

    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.

    04

    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.

    05

    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.

    06

    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.

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup
    Food

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.