Cheesy Sweet Potato Scrolls

Introducing our scrumptious cheesy scrolls with a twist—sweet potato dough! These irresistible treats are perfect for kids who love a cheesy and flavourful snack. The addition of sweet potato to the dough not only adds a touch of natural sweetness but also provides extra nutrients. With gooey cheese tucked inside a soft and slightly sweet dough, these scrolls are bound to become a new favourite. So, get ready to bake up a batch of these cheesy delights that will have your kids asking for seconds in no time!

Cheesy Sweet Potato Scrolls

DIETARY: VEG,EF, NF

ALLERGENS: Wheat, Dairy

AGE GROUP: 8 months+

SERVES: 12

PREP: 15 mins

COOK: 15-20 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:
250g steamed sweet potato, mashed 
1 ½ cups (220g) wholemeal spelt flour 
1 tsp (4g) baking powder 
¼ tsp (1g) baking soda 
Pinch of sea salt 

Filling 
1/3 cup cream cheese, softened 
1 cup (120g) grated cheese 

METHOD:

1. Preheat oven to 180°C and line a baking tray with baking paper. 

2. In a large bowl, combine sweet potato with flour, baking powder, baking soda and salt. 

3. Place dough in-between two sheets of baking paper and roll out to approx. 1.5cm thickness, adding more flour if dough seems too sticky. 

4. Take top baking sheet off, spread cream cheese evenly on top of the dough. Sprinkle with grated cheese. 

5. Beginning on the top short edge roll the dough towards you with dry floured hands, firmly rolling until you reach the bottom edge.  

6. Slice into approx. 12 pieces and place on a baking paper (slightly reshape them into a circle if needed). 

7. Bake for 15-20 mins or until golden.  

8. Remove from the oven and allow to cool slightly before serve. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. 

TIPS:

• Prep tips: 
  Make sure the steamed sweet potato has cooled down completely. 
  If dough seems too sticky, add more flour. 

• Allergies: 

  For a dairy-free version: Swap cream cheese with passata and leave out cheese. 
  For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour 

• Easy ingredient swaps: 
  Swap cream cheese for passata. 

• Baby-friendly version: 

  Serve mashed or in finger food-sized pieces. 
  

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