Monday, November 1, 2010
Meatless Monday: Another Adventure • Sweet Potato Roulade
I tell it as it is. I spent a few hours of the afternoon making this, so I'm going to post it. Here's the story:
Have you ever scanned through a magazine or recipe book and seen a picture of something that looks really yummy and pretty? You think to yourself: I can do this, then you scroll down the page and start reading the ingredients. You start checking them off in your mind, I have that; don't have that; never heard of that; or that; oh, that one's too expensive... etc. Any logical person would turn the page and go on to the next recipe.... not I.
In red is the recipe I was following, in black are my notes:
1 cup low fat cream cheese (Low fat? Noooo that doesn't taste good, regular is better. I'll use half and then it will be half the calories.)
5 tablespoons plain yogurt (Did this say yogurt? Darn, I bought sour cream!)
6-8 scallions, finely chopped (I'll used 1/3 cup red onion instead.)
2 tablespoons Brazil nuts, chopped and roasted (What? I don't have that!)
1 pound sweet potatoes, peeled and cubed (Is it 1 lb before I cook it... I didn't weight the darn thing!)
12 allspice berries, crushed (What the heck is that?)
4 eggs, separated (I'm not wasting 4 eggs on this experiment, 2 will do.)
1/4 cup Edam cheese, finely grated (Edam cheese is expensive, I'm not putting it into a potato!)
1 tablespoon sesame seeds (Don't have that either.)
salt and pepper (okay)
You get the drift?....
This is what I did: Peel your sweet potato. Boil until tender and blend in a food processor until smooth. (I had 2 cups worth of pureed potatoes). Add the two egg yolks and season with salt and pepper. Set aside. Whip the egg whites until stiff but not dry. Fold the eggs whites into the sweet potatoes.
Preheat your oven to 375F. Place parchment paper on a cookie sheet and spread your potato mixture onto it in a thin layer. Bake for 15 mintues. Flip onto wax paper, removing the parchment, trim the sides and roll. (Once I flipped the potatoes I realized they weren't sticking together very well, but I was in too deep already and had to keep going). Refrigerate.
In a bowl, combine the cream cheese, sour cream, onions, (I also added red bell pepper) and spinkle with salt and pepper.
Remove your cooled potato roll from the refrigerator and unwind. Spread with with cream cheese mixture and roll again. Refrigerate for one hour and slice.
I didn't know what to expect from this, but all in all, it turned out okay. The cream cheese spread held the potato together and it even looked pretty when sliced, but the taste....not so good. (I should have followed the recipe!)