Ingredients

• 400 g mashed sweet potatoes ((1⅔ cups))
• 1 large egg (beaten)
• 6 g salt ((1 tsp))
• 1 g dried chives ((1 tsp))
• FILLING
• 25 ml olive oil ((2 tbsps))
• 450 g ground beef ((1 lb))
• 3 g paprika ((1 tsp))
• 3 g garlic powder ((1 tsp))
• 3 g onion powder ((1 tsp))
• 3 g ground cumin ((1 tsp))
• 3 g cayenne pepper ((1 tsp))
• ½ beef bouillon cube
• 10 g fresh parsley (finely chopped (¼ cup))
• 40 g red bell pepper (diced (¼ cup))
• 75 g yellow onion (diced (½ cup))
• extra
• extra olive oil or neutral oil (for greasing the pan)
• all-purpose flour (for dusting)

Instructions

1. Prepare all the ingredients.

2. In a large bowl, combine the mashed sweet potato, beaten egg, salt, dried chives, and flour. Knead until smooth.

3. Cover the dough and let it rest while you make the filling.

4. Heat the olive oil in a large skillet over medium heat. Add the ground beef, paprika, garlic powder, onion powder, cumin, and cayenne. Crumble the bouillon cube over the top and cook for 3–4 minutes, breaking up the meat.

5. Stir in the parsley, bell pepper, and onion. Cook for 4–5 minutes, until softened.

6. Turn off the heat, stir in the mozzarella until combined, and let the filling cool completely.

7. Divide the dough into 9 equal pieces and roll each into a ball.

8. On a well-floured surface, roll one ball into a circle, about ¼ inch thick.

9. Spoon some filling into the center and fold the dough up and over, pinching to seal into a tight pocket.

10. Place each filled bun on a sheet of parchment paper and repeat with the rest.

11. Heat a heavy-bottomed skillet over medium heat with a little oil. Cook the buns until golden brown and cooked through, flipping once, about 4–5 minutes per side.