Echidna Rolls - cooking recipe

Ingredients

800 g sweet potatoes (unpeeled)
1/2 cup reduced-fat cream cheese
1 tablespoon flour
1 egg (lightly beaten)
1 1/2 cups brown rice (cooked see note)
65 g cheddar cheese (cut into 10 x 1cm cubes)
olive oil flavored cooking spray

Preparation

Preheat oven to 210C or 190C fan forced.
Line a 1 baking trays with baking paper and place sweet potato on one prepared tray and bake for 1 hour or until just tender and set aside for 10 minutes until cool enough to handle, peel and discard skin.
Place sweet potato, cream cheese, flour and egg in a bowl and using a fork mix to combine.
Spread rice on a dinner plate.
Shape 1 heaped tablespoon sweet potato mixture into a ball and press 1 cub of cheese into centre of ball and shape the ball to enclose cheese.
Roll ball over rice to cover, lightrly pressing rice onto ball and place on prepared tray and repeat with remaining sweet potato mixture, cheese and rice.
Spray ball with olive oil and bake for 15 minutes or until golden and heated through and set aside to cool.
NOTE You will need 1/2 cup of uncooked brown rice to get 1 1/2 cup of cooked.