Sunday, 19 February 2017

Savoury sweet potato roll (AIP)

Prosciutto and olives filled, rolled and baked in sweet potato dough

I have heard praises about the HK's stromboli (page 203) but I have never heard of stromboli before, so had to google it up. It turned out to be a folded pizza. Ouch, I am not fan of calzone as I prefer my pizza crispy not sodden but I thought, I am going to give it a try to see what is that big hoo-ha about this oven-baked dish. I had only orange sweet potatoes, again, it gobbled up much more flour. I have kept adding the flour until the dough become workable. Here is how I made it - altered the original recipe to suit my orange sweet potatoes.

To make the savoury sweet potato roll you will need (feeds 2 to 3):
1 cup mashed sweet potato (about 2 medium sw. potatoes)
2/3 cup tapioca starch
3 generous tbsp coconut flour
1/2 fine Himalayan rock salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 generous tbsp olive oil

6 slices of prosciutto crudo, Parma ham (pork and salt, nothing else)
a handful of Kalamata olives
1 generous tbsp lard (rendered pork fat)

1. Steam the sweet potatoes. Let them cool to room temperature. Remove the skin then push the flesh through a sieve to remove the bits (sometimes my sweet potatoes have tough strings at one end).
2. Season the sweet potato mash with salt, herbs and olive oil.
3. Start adding the tapioca starch and the coconut flour. Depending on the moisture of your potatoes you will need less or more starch and flour. Stop when you reach the consistency of a soft, workable dough that is not too moist or sticky.
4. Cut two pieces of baking paper (the size of your baking tray). Put the dough between the baking papers and start to roll into a rectangle shape, about 0.5 cm thick.
5. Peel off the top baking paper, arrange the prosciutto slices, scatter the pitted olives, then using the bottom baking paper to assist you roll the bough with the filling from the wide side to form a log shape. Turn the seam side under. Using a fork, pressing on the dough close the two ends. Brush with some melted lard.
6. Put the tray into a preheated oven and bake at 190 C for 30 to 35 mins. Brush it again then put the tray under the grill for 2 to 3 mins.
7. Take the tray out of the oven. Let the roll cool for a few minutes then cut in half or three pieces or four. Serve with green salad. Enjoy!

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