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Sweet Potato Mille Feuille with Cheese Sauce

Layers of Sweet Potato Rosti and Falafel served with delicious cheese sauce. This is a Sanjeev Kapoor exclusive recipe.

New Update
Sweet Potato Mille Feuille with Cheese Sauce
Main Ingredients Olive oil, Tomato-basil sauce
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Sweet Potato Mille Feuille with Cheese Sauce

  • 2 teaspoons Olive oil
  • as required Tomato-basil sauce
  • 7-8 Cherry tomatoes
  • 4-5 Iceberg lettuce leaves
  • 2 teaspoons Sweet Potato Rosti
  • 2 cups Sweet potatoes grated
  • to taste Crushed black peppercorns
  • to taste Salt
  • 2 tablespoons Ghee
  • 1 teaspoon Sunflower oil
  • Sweet potato falafel
  • 2 cups Boiled and mashed sweet potato
  • 1 cup Chickpeas (kabuli chana) boiled
  • 1 cup Water chestnuts
  • 5-6 Garlic cloves, minced
  • 1 tablespoon Chopped fresh coriander leaves
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 tablespoon Red chilli flakes
  • 2 teaspoons Roasted cumin seeds
  • 1/2 cup Dried cranberries
  • for shallow frying Oil
  • Sweet potato filling
  • 1 cup Boiled and cubed sweet potatoes
  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Red chilli flakes
  • to taste Salt
  • 1/2 tablespoon Fresh cream
  • 1 tablespoon Chopped fresh coriander leaves
  • Cheese sauce:
  • 100 grams Philadelphia cheese
  • 2 tablespoons Cheese spread
  • 2-3 Fresh cream
  • to taste Salt
  • 2 teaspoons Red chilli flakes
  • 1 1/2 teaspoons Cajun spice

Method

  1. To make sweet potato rosti, wash and squeeze grated sweet potato to remove as much moisture and starch as possible. Add crushed peppercorns and mix well.
  2. Heat ghee and sunflower oil in a non-stick pan. Add sweet potato mixture and gently push down to make a compact cake, using the back of the spoon. Fry the rosti for 5 minutes on each side or till it turns golden and crisp on both sides. Sprinkle salt and remove from heat. Drain on absorbent paper, cut into rectangles and set aside.
  3. To make sweet potato falafel, grind together the water chestnuts and chickpeas into a coarse mixture.
  4. Take the mashed sweet potatoes in a bowl. Add the ground mixture, garlic, chopped coriander, salt, crushed peppercorns, chilli flakes, cumin seeds and cranberries. Mix well. Divide the mixture into equal portions and shape them into medium size patties or falafels.
  5. Heat some oil in a non-stick pan. Place the falafels on it and shallow-fry till golden and evenly done from both sides. Drain on absorbent paper and set aside.
  6. To make sweet potato filling, heat ghee in a non-stick pan. Add cumin seeds and sauté for half a minute. Add red chilli flakes, sweet potatoes and toss to mix.
  7. Add salt and mix well. Add cream, mix well and switch off heat. Add chopped coriander and mix well. Set aside.
  8. To make cheese sauce, combine Philadelphia cheese, cheese spread, cream, salt, chilli flakes and Cajun spice in a bowl and mix well.
  9. Heat 2 teaspoons olive oil in a non-stick pan. Add cherry tomatoes and grill till done. Remove from heat and set aside.
  10. To serve, spread a spoonful of the tomato-basil sauce on a serving plate. Place a rosti on it. Top with falafels and pipe out some cheese sauce on top. Place another rosti on top and top with sweet potato filling. Put another rosti on top and place a cheese sauce quennel on top. Garnish with a coriander sprig. Tear some lettuce leaves and place on the side of the mille feuille. Put grilled cherry tomatoes in it and serve immediately.
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