Sweet Potato Beef Roll-Ups

Preheat the oven to 375°F (375°F).

Peel the sweet potato and slice it into thin rounds using a mandoline, peeler, or sharp knife.

Arrange the sweet‑potato slices on a parchment‑lined baking tray, overlapping them slightly to form a compact rectangle.

Season the slices with salt and black pepper, sprinkle shredded mozzarella over them, and drizzle with a little olive oil.

Bake the sweet‑potato rectangle for 20 minutes, or until the edges are tender and the cheese is golden.

While the sweet potato bakes, heat a skillet over medium heat, add a drizzle of olive oil, then add the beef mince, seasoning with salt and pepper.

Stir in the tablespoon of cream cheese and continue cooking until the beef is browned and the mixture is creamy.

Remove the sweet‑potato tray from the oven and let it cool for a couple of minutes, then carefully flip the slices over.

Spread the cooked beef mixture across the center of the sweet‑potato rectangle, top with a little extra shredded mozzarella, and gently roll the sweet‑potato slices around the filling to form rolls.

Return the rolls to the oven and bake for an additional 10 minutes, covering with foil if the cheese begins to over‑brown.

Remove from the oven, let rest briefly, then serve hot.