This twist on the Peruvian dish papa rellena is not only made with sweet potatoes, sausage, broccoli, and oozing cheese, but is also gluten free. I didn't really look up recipes on this one, I just had the idea and went for it. half way through, I realized that I was making papa rellenas and that I could have probably found some ideas of what flours to use to make this taste perfect. Instead, I thought that I had had chickpea flour in my pantry, but when I got home there was only brown rice flour. The final results were good, but would have been a lot better if I had used chickpea flour or even just cornstarch in place of the rice flour as a thickener. That being said, these were awesome and you should make them, just use a different flour than I did.
The sweet potato with an egg and the flour.
Cheese, broccoli, and sausage for the filling.
These were somewhat fragile but also fairly easy to seal up and once they hit the fryer they were nice and solid.
Again, these were actually really good, they just could have been better with a different flour. When you got too much dough in one bite you could really tell, but for the most part they were tasty.
A perfect combo of flavors and textures, and nice and hot from the fryer. They also were perfectly crispy on the outside and fluffy in the middle.
Dough was 2 cups baked sweet potato, 2 cups rice flour, 1/4 cup tapioca flour, 1 egg, and salt, but as I mentioned earlier, this isn't the ideal recipe to follow. I think chickpea flour would have worked perfectly in this. The filling was just some italian sausage with broccoli and cheese.