Sweet Potato, Pesto, Spinach And Feta Roulade

Roll up this fabulous roulade filled with sweet potato, spinach and pesto.

The ingredient of Sweet Potato Pesto Spinach And Feta Roulade

• 40g unsalted butter
• 1 4 cup 35g plain flour
• 1 cup 250ml milk
• 60 g finely grated parmesan
• 3 eggs separated
• fresh herbs to serve
• parmesan shaved to serve
• 500g sweet potato peeled chopped
• 1 4 cup 60ml thin cream
• 150g baby spinach leaves
• 2 tbsp pesto
• 150g feta crumbled

The Instruction of sweet potato pesto spinach and feta roulade

• preheat oven to 200u00b0c grease and line a 28 x 32cm shallow swiss roll tin with non stick baking paper melt butter in a small pan over low medium heat add flour and stir for 1 minute remove from heat gradually whisk in milk return to heat and cook whisking continuously until mixture boils and thickens remove from the heat stir in half the parmesan and egg yolks transfer the mixture to a large bowl set aside to cool for 5 minutes whisk eggwhites in a large clean bowl until firm peaks form fold a third of the beaten egg whites into the cheese mixture then fold in the remaining mixture in 2 batches using a large metal spoon pour the mixture into prepared tray and carefully spread to the edges bake for 10 15 minutes or until golden
• meanwhile to make the sweet potato filling cook the sweet potato in salted boiling water for 8 10 minutes or until tender drain and mash with the cream and pepper season well and set aside
• for the spinach filling place the spinach in a large heatproof bowl and cover with boiling water set aside for 30 seconds or until wilted drain refresh under cold running water squeeze to remove excess liquid coarsely chop the spinach and place in a bowl with the pesto and fetta and mix to combine
• place a clean tea towel on a work surface lay over a large sheet of non stick baking paper sprinkle with remaining parmesan turn the roulade onto the tea towel and remove the baked on paper starting from the shortest side closest to you and using the tea towel as a guide carefully roll up the roulade with the clean sheet of baking paper enclosed leave for 3 4 minutes carefully unroll and leave to cool slightly for 3 5 minutes spread the sweet potato filling evenly over the roulade and top with the spinach mixture reroll the roulade this time without the paper and the filling is enclosed serve topped with some fresh herbs and parmesan shavings delicious served warm or cold

Nutritions of Sweet Potato Pesto Spinach And Feta Roulade

fatContent: 358 5 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 155 milligrams cholesterol

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