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🍽️ Sweet Potato Roll with Swiss Chard and Cream Cheese Filling

684 kcal · 30 min · 4 servings

Ingredients

• 400 g Beetroot (4 small beets)
• 2 tbsp Olive oil
• Salt
• Pepper
• 1 stalks Celery stalk
• 30 g Pine nuts (2 tbsp)
• 800 g Sweet potatoes (2–3 sweet potatoes)
• 250 g Chard leaves
• 1 Garlic clove
• 250 g Cream cheese (45 % Fett i. Tr.)
• 0.5 Organic lemon (zest and juice)
• 1 pinch Cayenne pepper
• Nutmeg
• 500 g frozen peas (thawed)
• 1 Shallot
• 1 Stiel Tarragon
• 2 tbsp Butter (30 g)
• 100 g Heavy cream

Instructions

1. 1. Clean, peel, and cut the beetroots into wedges.
2. 2. Toss the beetroots with olive oil on a baking sheet.
3. 3. Season the vegetables with salt and pepper.
4. 4. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2-3).
5. 5. Place the baking sheet in the oven and roast the beetroots for 35 minutes.
6. 6. Wash the celery and slice it diagonally.
7. 7. Add the celery to the beetroots after 10 minutes of roasting time.
8. 8. Add pine nuts to the vegetables on the tray.
9. 9. Peel the sweet potatoes.
10. 10. Slice the sweet potatoes into approx. 2 mm thick slices using a vegetable peeler or mandoline.
11. 11. Blanch the sweet potato slices in boiling salted water for approx. 1 minute.
12. 12. Drain the sweet potatoes and let them drip dry.
13. 13. Wash the Swiss chard leaves.
14. 14. Remove the thick leaf veins from the Swiss chard.
15. 15. Blanch the Swiss chard leaves in boiling salted water for approx. 2 minutes.
16. 16. Drain the Swiss chard leaves.
17. 17. Rinse the Swiss chard leaves under cold water and let them drip dry.
18. 18. Peel the garlic and dice it finely.
19. 19. Mix the garlic with cream cheese.
20. 20. Add lemon zest and lemon juice to the cream cheese mixture.
21. 21. Season the mixture with some pepper and cayenne pepper.
22. 22. Season the filling with salt and freshly grated nutmeg.
23. 23. Place a piece of baking paper on your work surface.
24. 24. Lay the sweet potato slices on the paper with slight overlap.
25. 25. Form a carpet of approx. 20 x 30 cm.
26. 26. Spread half of the cream cheese filling over the sweet potatoes.
27. 27. Top the filling with the Swiss chard leaves.
28. 28. Spread the remaining cream cheese over the Swiss chard leaves.
29. 29. Roll up the sweet potato roll tightly using the baking paper.
30. 30. Place the roll seam-side down on a baking sheet.
31. 31. Place the roll in the oven after the beetroots have roasted for 20 minutes.
32. 32. Boil the peas in salted water for 4 to 5 minutes.
33. 33. Drain the peas.
34. 34. Rinse the peas under cold water and let them drip dry.
35. 35. Set aside approx. 4 tablespoons of peas.
36. 36. Peel the shallot and dice it finely.
37. 37. Wash the tarragon and shake it dry.
38. 38. Finely chop the tarragon.
39. 39. Heat 1 tablespoon of butter in a pot.
40. 40. Sweat the shallot for 3 minutes over medium heat.
41. 41. Add the remaining peas and the cream.
42. 42. Simmer the mixture for approx. 5 minutes.
43. 43. Blend the sauce finely with the remaining butter and tarragon.
44. 44. Fold the reserved peas into the puree.
45. 45. Season the puree with salt and pepper.
46. 46. Slice the sweet potato roll.
47. 47. Plate the roll with the puree, vegetables, and pine nuts.

Nutrition per serving

• kcal: 684
• Protein: 25 g · Fett/Fat: 29 g · Carbs: 78 g