Sweet potato and feta rolls

Here's a nifty new variation on that old party staple, sausage rolls.  Your vego friends will love them and other guests will be just as impressed.

Ingredients

• 1kg sweet potato, peeled, cut into 2cm-pieces
• 1 brown onion, finely chopped
• 55g (1/2 cup) walnuts
• 200g smooth feta, crumbled
• 1/2 teaspoon finely chopped fresh rosemary
• Pinch of ground cinnamon
• 2 sheets frozen puff pastry, just thawed
• 1 egg, lightly whisked
• 1 1/2 tablespoons sesame seeds
• Greek yoghurt, to serve

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1. Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
2. ​Arrange the sweet potato and onion, separately, on the prepared trays. Bake for 30-40 minutes or until softened, removing onion earlier if cooked. Set aside to cool.
3. ​Meanwhile, roast the walnuts on a small baking tray in the oven for 5 minutes or until toasted. Set aside to cool. Chop the walnuts.
4. ​Increase oven to 200C/180C fan forced. Place the sweet potato in a large bowl and use a fork to lightly crush. Add the onion, feta, walnut, rosemary and cinnamon. Season. Use your hands to mix until evenly combined.
5. ​Cut each sheet of pastry in half. Place one quarter of the sweet potato mixture in a log shape along one long edge. Brush the opposite long edge with egg. Roll up to enclose. Cut each roll into 3 pieces and place seam-side down on the prepared trays. Repeat with the remaining sweet potato mixture and pastry.
6. Brush pastry with egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown. Serve with yoghurt.