Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Peel and grate the sweet potatoes. Squeeze out excess moisture and place in a large mixing bowl.
- Add grated cheddar, eggs, salt, black pepper, paprika, and chopped hot pepper. Mix until well combined.
- Press the potato mixture evenly onto the prepared baking tray to form a flat layer. Bake for 20–25 minutes until the top and bottom turn lightly golden.
- While the potato base is baking, prepare the minced meat filling. Heat oil in a large pan over medium heat and cook the minced meat until browned.
- Add chopped onion, hot pepper, and green peppers. Sauté until the vegetables soften.
- Stir in salt, black pepper, red pepper powder, and tomato paste. Mix thoroughly. Add water and cook until the mixture thickens and most liquid evaporates. Remove from heat and stir in chopped mint.
- Prepare the bechamel sauce by melting butter in a small saucepan over low heat. Add flour and stir for 1 minute. Gradually whisk in milk and cook until slightly thickened. Season with salt and pepper.
- Remove the potato layer from the oven and spread the minced meat mixture evenly over it.
- Carefully roll the potato layer over the filling, using a spatula to help lift and shape the roll. Place seam side down on a baking dish.
- Pour bechamel sauce over the top of the roll and return to the oven for 10–15 minutes until slightly golden and bubbly.
- Remove from oven, let cool slightly, then slice into portions and serve warm.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Add shredded mozzarella to the potato base for extra cheesiness
- Use ground chicken or turkey instead of beef for a lighter filling
- Mix roasted garlic into the potato base for richer flavor
- Swap sweet potatoes with Yukon Gold potatoes for a milder taste
Serving Suggestions
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