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🍽️ Turkey rolls with basil cream cheese on sweet potato mash

383 kcal · 30 min · 4 servings

Ingredients

• 10 g Basil (0.5 bunch)
• 40 g dried tomatoes
• 100 g fresh cheese (30 % fat in dry matter; lactose-free if needed))
• salt
• pepper
• 500 g thin turkey cutlets (4 thin turkey cutlets)
• 2 tbsp olive oil
• 600 g sweet potatoes (2 sweet potatoes)
• 1 sprig rosemary

Instructions

1. 1. Wash the basil under running water.
2. 2. Shake the basil dry.
3. 3. Pluck the leaves from the stems.
4. 4. Finely chop the basil leaves.
5. 5. Mix the chopped leaves with the cream cheese.
6. 6. Chop the sun-dried tomatoes finely.
7. 7. Stir the tomatoes into the cream cheese mixture.
8. 8. Season the filling with salt and pepper.
9. 9. Place the turkey cutlets side by side on a cutting board.
10. 10. Season the turkey cutlets with salt and pepper.
11. 11. Spread the cream cheese mixture evenly over the cutlets.
12. 12. Roll the cutlets tightly into rolls.
13. 13. Grease a small baking dish with half a tablespoon of oil.
14. 14. Place the rolls in the prepared dish.
15. 15. Preheat the oven to 200 degrees Celsius top/bottom heat.
16. 16. Bake the rolls for about 20 minutes.
17. 17. Peel the sweet potatoes.
18. 18. Wash the peeled sweet potatoes.
19. 19. Cut the sweet potatoes into small cubes.
20. 20. Bring water to a boil and add salt.
21. 21. Boil the sweet potato cubes over medium heat for about 15 minutes.
22. 22. Check if the sweet potatoes are tender.
23. 23. Wash the rosemary.
24. 24. Finely chop the rosemary needles.
25. 25. Drain the cooked sweet potatoes.
26. 26. Mash the sweet potatoes with a potato masher.
27. 27. Season the mash with the remaining oil.
28. 28. Add salt and pepper to the mash.
29. 29. Stir the chopped rosemary into the mash.
30. 30. Serve the finished rolls on top of the sweet potato mash.

Nutrition per serving

• kcal: 383
• Protein: 36 g · Fett/Fat: 9 g · Carbs: 38 g