DEBRA’S SWEET POTATO MINCE ROLL SERVES 6

KEEP ON TRACK per serving

FAT 26G CARBS 14G PROTEIN 23G

2 large sweet potatoes, peeled 1 cup grated Parmesan 1 onion 500g beef mince 400g tin chopped tomatoes 1 tsp paprika salt and pepper, to taste 1 bag washed spinach 1 clove garlic 3 tbsp full-fat cream cheese ½ cup grated mozzarella cheese fresh parsley for garnishing 1. Preheat oven to 180°C and line a baking sheet with parchment paper. 2. Cut the sweet potato into 3mm slices. Sprinkle ½ cup of the Parmesan cheese evenly over the paper, then layer the sweet potato over the cheese so they overlap slightly. Continue until the sheet is covered. 3. Sprinkle the remaining Parmesan cheese over the potatoes, and season with salt and pepper. Bake for 30 minutes until golden

and the potatoes are flexible and slightly crispy. 4. In a pan, brown the onion until caramelised and add the mince, tomato, parsley, paprika, salt and pepper. 5. Cook, stirring occasionally, until beef is brown and cooked through. Remove from heat. 6. Wilt the spinach in another pan, add the garlic and some salt. Remove from the heat.

7. In a bowl, combine the spinach and cream cheese, then spread the spinach mixture evenly over the baked sweet potato. 8. Spread mince mixture evenly over spinach, and sprinkle with mozzarella. Start rolling the roulade, making sure the mince doesn’t spill out. 9. Once completely rolled, place the roll on the parchment paper and bake for 15 minutes. Sprinkle with extra parsley, slice and serve immediately.