Make up a batch of these Sweet Potato Sausage Rolls - great hot or cold for lunches, picnics etc.
Allergies or intolerance's to certain foods are an issue for many people, sometimes it is an adult or child, so often foods need to cater for those individuals.
I get many request for gluten free or dairy free foods, so you will of noticed more and more recipes being added that cater for those allergies or intolerance's. The good news is that these foods can be enjoyed by everyone.
I love the flavour of sweet potato and it can be used in a variety of different ways in recipes.
For a while now I have had an idea in my head for a sausage roll recipe and yesterday I put that idea into practice and it worked!! These Sweet Potato sausage rolls are really delicious. Obviously the sweet potato casing for these sausage rolls is not going to be like puff pastry, but they are yummy all the same and of course use no dairy, gluten or grain so are suitable for someone following a paleo diet too.
These Sweet Potato Sausage Rolls are great served with my Low Sugar Tomato Ketchup and would go with a variety of sides. My kids aged 10 and 5 really loved these too, so I will be making them often. The sausage filler was also homemade from ground pork, so I know exactly what went into these, no fillers or unnecessary ingredients.
recipe makes 10 mini sausage rolls (or 5 full size)
Extra Easy - 1 syn per mini sausage roll
WW Smart Points - 3 per mini sausage roll
- 1 large sweet potato (approx 455g/1lb)
- 2 tbs of coconut flour - 3 syns
- 2 tbs of cornstarch (or tapicoa/arrowroot flour) - 3 syns
- 3 tbs of water
- ½ tsp of salt
- 300g/10.5oz of extra lean ground pork
- 1 small red onion, thinly sliced
- 1 tbs of balsamic vinegar
- 1 tbs of maple syrup - 2 syns
- ½ tsp of thyme
- salt and black pepper to season
- spray oil
- 1 egg, whisked
- 1 tsp sesame seeds (optional) - 1 syn
- Pierce the sweet potato with fork
- Place in microwave and cook for 8 minutes
- Allow to cool.
- Then scoop out sweet potato flesh, roughly mash and roughly measure 1.5 cup/360ml of the sweet potato.
- Add this to a food processor with 3 tbs of water and puree till smooth.
- Preheat oven to 200c/400f (gas mark 6)
- Add the sweet potato to a bowl and mix in the salt, coconut flour and starch until all combine.
- Line a baking tray with parchment paper and divide the sweet potato mix into 5 equal sized balls.
- Take one ball and flatten it out on the parchment lined tray, shaping it into a rectangle approx 6 inches by 4 inches.
- Repeat with other 4 balls.
- Spray over the top with spray oil
- Bake in oven for 15 mins. Till they are just starting to go lightly golden and lift off easily as one sheet.
- While sweet potato is in oven, spray a lidded pan over a medium high heat with some spray oil.
- Add the onion and fry till softened and lightly golden.
- Add in the balsamic vinegar, maple syrup, little splash of water, thyme, and a pinch of salt.
- Cover with lid and reduce heat and simmer until onion becomes caramelized.
- Set aside to cool.
- When sweet potato has cooked for approx 20 mins, remove and carefully using a spatula lift from the tray and before they cool, roll into pastry cases (just so they keep the shape)
- Once onion has cooled, add to the ground pork, and season well with salt and black pepper and mix to combine.
- Now take one of the sweet potato pastry sheets. If you want full sized sausage rolls leave as is, I prefer to make mini ones, so I slice each sheet in half lengthways so I have 10 strips.
- Add a quarter of the sausage meat along the short width of the sheet and carefully roll like a sausage roll.
- Brush with a little of the beaten egg on the fold so that it sticks together.
- Repeat with the other sheets.
- Place them on a baking tray and make a couple of little slits with a knife along each sausage roll.
- Brush over the top with the egg.
- Sprinkle with sesame seeds (optional)
- Spray with some more spray oil
- Bake in the oven for 30 mins, until lightly golden and sausage is cooked through.
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