Sweet potato roll with apples

Ingredients for 4 servings:

• 800 g potatoes, floury
• 1 orange(s), untreated
• 600 g apples, sour
• 75 g hazelnuts, ground
• 50 g sugar
• 1 tsp gingerbread spice
• 1 pinch of salt
• 100 g flour
• 1 egg(s)
• 40 g butter
• 100 g crème fraîche
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Wash the potatoes and boil them in water with their skins on until soft. Drain, rinse in cold water, peel, and mash finely with a potato masher or fork. Let the mashed potatoes cool (the potatoes can be boiled the day before so they don’t stick so much). Wash and dry the orange, grate some of the zest, and squeeze out the juice (you can also use powdered orange peel or ready-made juice). Peel, quarter, core, and finely grate the apples. Mix with the orange zest and juice, the nuts, sugar, and gingerbread spice. Knead the mashed potatoes with salt, flour, and egg. If the dough sticks to your hands, add a teaspoonful of flour. Melt the butter, but do not brown it. Sprinkle a kitchen towel with flour. Divide the dough into four pieces and roll each piece out on the towel to the thickness of a knife’s back into a rectangle approximately 10 x 20 cm. Brush each rectangle with a little melted butter and crème fraîche and top with the apple filling. Roll up the pieces using the cloth and cut into 5 cm thick slices using a sharp knife. Grease a shallow baking dish and place the slices in it with the filling facing up. Spread the remaining melted butter and crème fraîche over the potato rolls. Place the potato rolls on the middle rack of a cold oven and bake at 200°C (180°C fan/gas mark 3) for about 45 minutes, until golden brown on top. Serve hot and fresh from the oven.