Ingredients:

- 2 large sweet potatoes

- 1 cup crumbled feta cheese

- 2 cloves of garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- Salt and pepper to taste

- 1 cup gluten-free flour

- 1/4 cup olive oil

- 1/4 cup water

Direction:

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper and set aside.

 

2. Peel and dice the sweet potatoes into small cubes. Place them in a pot of boiling water and cook until they are tender, about 10 minutes.

 

3. Drain the sweet potatoes and place them in a mixing bowl. Mash them with a fork until they are smooth.

 

4. Add the crumbled feta cheese, minced garlic, dried oregano, dried thyme, and salt and pepper to the mashed sweet potatoes. Mix everything together until well combined.

 

5. In a separate bowl, mix the gluten-free flour with a pinch of salt and pepper. Slowly add in the olive oil and water, stirring until a dough forms.

 

6. Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.

 

7. Spread the sweet potato and feta mixture onto the flattened dough, leaving about an inch border around the edges.

 

8. Starting from one end, carefully roll the dough into a log shape. Cut the log into 1-inch slices.

 

9. Place the sweet potato and feta rolls onto the prepared baking sheet, leaving about an inch of space between each roll.

 

10. Bake the rolls for 20-25 minutes, or until the dough is golden brown and the filling is heated through.

 

11. Serve the rolls warm, either as a side dish or a delicious snack! Enjoy your gluten-free sweet potato and feta rolls.