Oven temperature 180 C.Melt half the butter and add the flour. Whisk to form a roux. Remove from the heat and add the milk a little at a time, mixing well after each addition. Return to the heat and bring it to the boil. Reduce the heat and simmer for three minutes while stirring. Remove from the heat and leave to cool slightly. Add the egg yolks and beat well. Set aside.Melt the remaining butter and sauté the onion until soft. Add the breadcrumbs and sage and fry until the breadcrumbs are golden. Spoon on to a lined 23 x 33cm baking tray and spread out evenly.Beat the egg whites until soft peaks form. Add one third of the egg whites to the egg-yolk mixture and fold in gently. Continue to add it one third at a time. Pour the mixture over the onions and breadcrumbs in the baking sheet and spread lightly. Bake in a preheated oven for 15-20 minutes or until the top is golden and the centre springs back after being pushed with your finger.Peel and grate the sweet potato. Add it to the pan that you fried the onions in, together with the cream or stock. Cook over medium heat for five to 10 minutes, until just soft. Season to taste.When cooked, remove the roulade from the oven and separate the sides from the baking tray with a palette knife. Turn it out on to a damp, clean kitchen cloth and pull the baking paper off. Spread the sweet potato over the onions. Roll the roulade up from the length; use the cloth to help you at the beginning. Transfer to a platter and serve sliced, accompanied with vegetables.Text and image: Ideas magazine
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