Crispy Outside, Moist Inside! Sweet & Savory Sweet Potato Cheese Rolls
The Best Kids’ Snack! How to Make Hearty and Delicious Sweet Potato Cheese Rolls
Today, I’m sharing a recipe for sweet potato cheese rolls that are crispy on the outside and wonderfully moist on the inside, easy to make at home! With just steamed sweet potatoes and stretchy mozzarella cheese, anyone can whip these up for a delightful kids’ snack or a satisfying light meal. You won’t be able to stop after just one bite of this sweet and savory treat! Ready to start making these delicious sweet potato cheese rolls?
Main Ingredients
- Sweet Potatoes: approx. 300g (choose your favorite kind, like honey-sweet or pumpkin sweet potato)
- Mozzarella Cheese: plenty (as much as you like)
Cooking Instructions
Step 1
First, prepare about 300g of sweet potatoes. You can steam them or bake them in the oven. Once cooked, peel the sweet potatoes and mash them thoroughly with a fork or a potato masher while they are still warm. If the natural sweetness of the sweet potatoes isn’t enough for your liking, you can add 1 tablespoon of honey or sugar at this stage to adjust the sweetness. It’s important to mash them smoothly without any lumps.
Step 2
Place the mashed sweet potato onto a sheet of parchment paper spread out flat. Spread the sweet potato mixture thinly and evenly, about 0.5cm thick. If it’s too thick, it will take longer to cook, and if it’s too thin, it might tear, so aim for a moderate thickness.
Step 3
Heat a non-stick pan over medium heat. Spread the mozzarella cheese on the pan, roughly the same size as the spread sweet potato, or large enough to cover the sweet potato once folded. Crucially, reduce the heat to low now to prevent the cheese from burning and ensure it melts smoothly.
Step 4
Carefully flip the parchment paper with the sweet potato mixture onto the melted mozzarella cheese in the pan over low heat. Gently press down to ensure the sweet potato and cheese adhere well. Then, carefully peel off the parchment paper from the pan. As the parchment paper separates, the sweet potato will sit nicely on top of the cheese.
Step 5
Continue to cook the sweet potato and cheese roll slowly over low heat. The cheese will start to melt from the bottom, and you might hear a gentle sizzling sound. After about 5 minutes, the cheese will turn golden brown and start to separate slightly from the sweet potato. Keep an eye on it to prevent burning and cook slowly over low heat.
Step 6
Once the bottom cheese is golden brown and separated from the sweet potato, it’s time to carefully roll it up, similar to making a kimbap roll. Be cautious to prevent it from sticking to the pan as you gently roll the cheese and sweet potato together. Once the roll shape is formed, lightly cook it by rolling it on the pan to make the outer cheese layer extra crispy and chewy. Remove from heat once the cheese is nicely browned.
Step 7
Transfer the warm sweet potato cheese roll to a serving plate. It’s delicious right away, but letting it cool slightly will make the outer cheese layer even crispier and chewier, enhancing the texture. Once slightly cooled, slice it into your desired serving portions.
Step 8
And there you have it! Crispy on the outside, sweet and moist on the inside – your Sweet Potato Cheese Rolls are ready! Doesn’t it look appetizing?
Step 9
Because I used well-ripened sweet potatoes, they were sweet enough without any added sweetener. The combination of the crispy browned cheese on the outside and the soft, sweet potato inside is absolutely fantastic. You’ll find yourself finishing a whole plate in no time! These are perfect as a nutritious snack for kids or a quick, satisfying bite when hunger strikes.
