1. Prepare the sweet potatoes
Peel and cube the sweet potatoes, then boil until tender. Drain and mash until smooth.
Add butter, milk, salt, and pepper, and mix until creamy. Set aside.
2. Cook the filling
In a pan over medium heat, cook the ground beef until fully browned, breaking it into small pieces.
Drain excess fat and let it cool slightly.
In a bowl, combine the beef with parsley, Parmesan cheese, and breadcrumbs. Mix well.
3. Assemble the rocambole
Lay a clean kitchen towel or plastic wrap on your work surface.
Spread the mashed sweet potatoes evenly into a rectangle, leaving space around the edges.
Spread the beef mixture evenly over the sweet potato layer.
4. Roll the rocambole
Using the towel or wrap, carefully roll the mixture into a tight cylinder.
Transfer it gently to a greased baking dish.
5. Bake
(Optional: top with extra grated cheese.)
Bake at 375°F (190°C) for 20–25 minutes, until heated through and lightly golden.
6. Serve
Let it rest for a few minutes before slicing. Serve warm.
