Sweet Potato Wrap
This sweet potato wrap is a unique and delicious way to prepare a lunch or dinner that's a little different. Instead of a traditional piadina, the base is made with thin slices of sweet potato and cheese, which become soft in the oven yet firm enough to be rolled up and stuffed.
Ingredients · Servings 2 people
- 1 sweet potato
- 100 g of Emmental
- 30 g of grated Parmesan cheese
- extra virgin olive oil
- 1 mozzarella
- 70g of veg (or non-veg) cold cuts
- 1 bunch of arugula
Method · 15 min
- First, wash the sweet potato thoroughly and then, carefully, cut it into very thin slices using a mandolin or a sharp, smooth-bladed knife.
- Grate the cheese with a grater with large holes.
- Place a sheet of parchment paper on the baking sheet, grease it with a little oil, and arrange a bed of sweet potato on top, overlapping the slices slightly so as to avoid any gaps. Sprinkle with Emmental and then with Parmesan.
- Bake for about 15 minutes in a preheated fan oven at 200°C, then let cool. Turn over (so the cheese layer is on the bottom) and cover with the filling of your choice, then roll up tightly.
- Finally, cut your wrap into slices.
- The sweet potato wrap is ready, all that's left to do is serve it.
How to Make Sweet Potato Wraps
Place a sheet of parchment paper on the baking sheet, grease it with a little oil, and arrange a bed of sweet potato on top, overlapping the slices slightly so as to leave no gaps. Sprinkle with Emmental and then with Parmesan.
Bake for about 15 minutes in a preheated fan oven at 200°C, then let cool. Turn over (so the cheese layer is on the bottom) and cover with your chosen filling, then roll up tightly.
