How to make Sweet Potato Mille Feuille with Cheese Sauce -

Layers of Sweet Potato Rosti and Falafel served with delicious cheese sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Olive oil (ऑलिव आइल), Tomato-basil sauce

Cuisine : Fusion

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Methi Begun Boondi ki Sabzi-SK Khazana Dalia with Vegetables Bhagare Baingan - SK Khazana

Sweet Potato Mille Feuille with Cheese Sauce

Sweet Potato Mille Feuille with Cheese Sauce Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sweet Potato Mille Feuille with Cheese Sauce Recipe

  • Olive oil 2 teaspoons

  • Tomato-basil sauce as required

  • Cherry tomatoes 7-8

  • Iceberg lettuce leaves 4-5

  • Sweet Potato Rosti 2 teaspoons

  • Sweet potatoes grated 2 cups

  • Crushed black peppercorns to taste

  • Salt to taste

  • Ghee 2 tablespoons

  • Sunflower oil 1 teaspoon

  • Sweet potato falafel

  • Boiled and mashed sweet potato 2 cups

  • Chickpeas (kabuli chana) boiled 1 cup

  • Water chestnuts 1 cup

  • Garlic cloves, minced 5-6

  • Chopped fresh coriander leaves 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Red chilli flakes 1 tablespoon

  • Roasted cumin seeds 2 teaspoons

  • Dried cranberries 1/2 cup

  • Oil for shallow frying

  • Sweet potato filling

  • Boiled and cubed sweet potatoes 1 cup

  • Ghee 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Salt to taste

  • Fresh cream 1/2 tablespoon

  • Chopped fresh coriander leaves 1 tablespoon

  • Cheese sauce:

  • Philadelphia cheese 100 grams

  • Cheese spread 2 tablespoons

  • Fresh cream 2-3

  • Salt to taste

  • Red chilli flakes 2 teaspoons

  • Cajun spice 1 1/2 teaspoons

Method

Step 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.

Step 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.

Step 3

To make sweet potato falafel, grind together the water chestnuts and chickpeas into a coarse mixture.

Step 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.

Step 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.

Step 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.

Step 7

Add salt and mix well. Add cream, mix well and switch off heat. Add chopped coriander and mix well. Set aside.

Step 8

To make cheese sauce, combine Philadelphia cheese, cheese spread, cream, salt, chilli flakes and Cajun spice in a bowl and mix well.

Step 9

Heat 2 teaspoons olive oil in a non-stick pan. Add cherry tomatoes and grill till done. Remove from heat and set aside.

Step 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.