Sweet Potato, Pumpkin, and Apple Rolls (Gluten-Free and Lactose-Free)

INGREDIENTS

• Special Pumpkin and Yuzu Gluten-Free Sponge Cake from La Granja
• 1 sweet potato
• 1 apple
• Chopped almonds or hazelnuts
• Pear jam or apple compote
• Lemon juice
• Cinnamon

ELABORATION

1. Preheat the oven to 200°C with both top and bottom heat. While the oven heats up, wash the sweet potato well to remove all the dirt. Place it on a baking sheet lined with parchment paper and bake for about 50 minutes. Once the sweet potato is cooked and soft, let it cool to room temperature.
2. Now, prepare the filling. Peel the apple and cut it into small pieces. In a small saucepan, combine the apple, half a cup of water, a tablespoon of jam, cinnamon to taste, and a squeeze of lemon juice. Cook the apple over medium heat until it almost turns into a compote.
3. In a bowl, add the cooked sweet potato (without skin) and 3-4 portions of the Special Pumpkin and Yuzu Gluten-Free Sponge Cake from La Granja. With your hands (previously washed), create a smooth dough.
4. Place the dough on a piece of plastic wrap, add another layer of plastic wrap on top, and roll it out with a rolling pin to create a thin layer for the rolls.
5. Cut the thin dough into rectangles and add a teaspoon of the cooked apple mixture in the center of each. Roll it up to create the rolls, as shown in the image.
6. Decorate with toasted chopped almonds or hazelnuts.