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1
Preheat oven to 180u00b0C.
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2
Grease and line a 39 x 26cm Swiss roll pan.
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3
To make roulade, heat the oil in a large saucepan over low-medium heat.
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4
Add the leek and cook gently for five minutes until soft.
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5
Wipe pan, then add the butter. When it has melted, add the flour and cook 1 - 2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until milk is combined and sauce has thickened. Remove from heat, beat in egg yolks one at a time, then season.
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6
In a separate, clean bowl, beat egg whites until stiff (great job for the bench mixer). Add 1/4 of the egg whites to the roux, then gently fold in remaining egg whites.
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7
Fold in the leeks and cheddar until just combined, then pour into prepared pan and bake in oven for 20-25 minutes or until puffed and golden.
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8
For the filling, boil, steam or microwave sweet potato until tender. Drain and mash with butter, cream and nutmeg. Season to taste and set aside.
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9
To make stuffing, melt butter in frypan over medium heat. Add onion, cook for five minutes or until soft. Add garlic and breadcrumbs and cook for further 3 - 4 minutes. Stir in herbs and season with salt and pepper.
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10
When roulade is cooked, place clean tea towel on the workbench and sprinkle with parmesan. Turn the roulade out onto the tea towel and peel off baking paper. Allow to cool for 2 minutes, then spread the sweet potato over the roulade.
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11
Sprinkle the stuffing over the sweet potato, then using the edge of the tea towel, carefully roll up the roulade from the longest side, finishing with the seam down.
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12
Slice and serve warm with salad and crusty bread, or anything else you desire!
