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Sweet Potato, Spinach and Mushroom Roulade

July 22, 2017



Second of my recipes for the Great British Food Festival at Knebworth.  I wanted to do something savoury because quite frankly the family are not keeping up with eating the trial cakes and desserts, I have to find people who don't mind being recipe tasters, I haven't had many complaints but it is nice to bake something without sugar in it.  With a vegetarian, savoury meal we can all eat it for supper and few complaints.


My son turned vegetarian last summer for a bet and has stuck with it.  To be applauded I know but my husband doesn't think a meal is a meal without meat so I am stuck in the middle, constantly looking for something that will suit both of them and will be interesting.  I was delighted with this savoury roulade.  Its a bit fiddly to prepare but you can ring the changes with the fillings and prepare much of it ahead of time.  It eats well warm or cold so it really ticks a lot of boxes, brilliant for a summer supper and robust enough that it can go into a lunchbox second day.  No meat in sight but my husband can always have a slice of ham with it if he is really desperate.


I  hope you like it.


Spinach, Mushroom and Sweet Potato Roulade


A delicious prepare ahead roulade, perfect for a summer lunch or supper.    You can serve it warm or cold.







  • 600g    Sweet potatoes (peeled weight) chopped into 1 cm chunks

  • 25g      Salted butter

  • Dash of cream or milk

  • 500g    Washed spinach

  • Large knob of butter

  • Dash of olive oil

  • 250g    Chestnut mushrooms, diced

  • ¼ - ½  Dried Chilli flakes (optional)

  • Seasoning



  • 300ml  Full fat milk

  • 2          Bay leaves

  • 1          small onion - halved

  • 50g      Salted butter

  • 4          Garlic cloves - crushed

  • 50g      plain flour

  • 4          Large eggs - separated

  • 3tbs     Finely chopped chives

  • 100g    Grated cheddar or vegetarian parmesan cheese – finely grated

  • Seasoning

Swiss roll tin 30cm x 25cm approx. greased and lined with baking parchment




  1. Preheat the oven to 170C (fan) 190C (conventional)

  2. Next prepare the fillings.  Place the chopped sweet potato in a microwaveable bowl, cover with cling film and cook until soft, it took about 10 minutes in my microwave.  Don’t add any water, you want to keep it as dry as possible.  When cooked add a knob of butter and mash, you may need to add a little cream or milk to get a nice spreading consistency.  Season and set aside

  3. Place all the spinach in a large bowl, cover with cling film and cook until wilted.  You could do this in a large saucepan with the lid on.  Do not add any water.  When cooked and cool enough to handle squeeze all of the liquid from the leaves season and set aside.

  4. Place large knob of butter and a dash of olive oil in a frying pan and gently cook the mushrooms until soft about 5 minutes, add the chilli flakes and cook for a further 2 minutes, now throw in the cooked spinach and stir to combine.  Season and set aside.

  5. Put the milk, bay leaves and onion in a small saucepan or microwaveable jug, bring up to just below boiling and set aside for the flavours to develop.

  6. In a medium saucepan place the 50g of butter and heat gently until melted.  Add the crushed garlic and cook for about a minute, you do not want it to colour.  Add the flour stir and cook for about 2 minutes until it has a sandy texture, this cooks the flour so you don’t have that nasty raw flavour.  Now add the milk a little at a time until you have a lovely smooth thick sauce.

  7. Remove from the heat and allow to cool for a couple of minutes.  Next beat in the egg yolks one at a time, then stir in half of the grated cheese and all of the chives.

  8. Whisk the egg whites until stiff peaks but not dry, fold gently into the sauce taking cake to combine but not knock all of the air out.

  9. Pour into the prepared tin ensuring the mixture reaches into the corners, bake for 10-15 minutes.  The mixture may puff up and look like a mountain range, don’t worry it will sort itself out when you fill the roulade.

  10. While the roulade is baking place a piece of baking parchment a little larger than the swiss roll tin onto the work surface and sprinkle on the remainder of the cheese.

  11. When the roulade has cooked, remove from the oven and place the tin face down onto the prepared parchment, it will fall out very easily.  Remove the backing parchment and trim the rough edges.

  12. While it is still warm spread the sweet potato mixture over the top of the cooked roulade, top it with the spinach and mushroom mixture.

  13. Roll up the roulade from the short end, you can use the paper to help.

  14. Serve with a tomato salad and mixed leaves.










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