SWEET POTATO CANNELLONI
A twist on traditional cannelloni, this vegetarian and gluten-free dish is made with blanched sweet potato slices. They're filled with a cottage cheese, sweet potato, and apple filling, then topping with shaved Parmesan and toasted walnuts. The remarkably rich taste and vibrant appearance make it a worthy and healthy addition to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Wrap 1 sweet potato in parchment, and then in foil. Pierce several times with a fork. Bake until tender, about 1 hour. Let cool. Reduce oven temperature to 350 degrees.
- Meanwhile, peel remaining sweet potatoes. Using a mandoline or a chef's knife, cut potatoes lengthwise into very thin slices until you have 30 slices. Trim each to a 2-by-4-inch rectangle.
- Bring a large pot of water to a boil. Add half the sweet potato slices, and cook until tender, about 2 minutes. Using a slotted spoon, place slices on a baking sheet to cool slightly. Repeat.
- Remove peel from baked sweet potato, and puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth.
- Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
- Coat a 9-by-13-inch baking dish with cooking spray. Place 1 heaping tablespoon filling in center of a sweet potato slice, and roll up. Place, seam side down, in dish. Repeat. (Cannelloni can be refrigerated, covered, overnight; bring to room temperature before baking.)
- Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
Nutrition Facts : Calories 210 g, Cholesterol 9 g, Fat 8 g, Fiber 4 g, Protein 10 g, Sodium 363 g
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Gift Simunyola
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Waqas Saleem
[email protected]The sweet potato filling was a bit dry. I think I would have added more sauce.
Robert Bowie
[email protected]This was a bit too sweet for my taste. I think I would have preferred it with a different type of sauce.
Parvej Sikder
[email protected]This recipe is a great way to use up leftover sweet potatoes. I had some roasted sweet potatoes in the fridge and this was the perfect way to use them up.
EISAN vai
[email protected]I made this dish for my vegetarian friends and they loved it. It's a great meatless option that's still packed with flavor.
Adelyn De la Rosa
[email protected]This was a great recipe for a weeknight meal. It was easy to make and didn't take too long.
Riajul Islam
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sweet potatoes. But I'm so glad I did! The sweet potatoes were cooked perfectly and the overall dish was delicious.
Philippe Nice Ntaconzoba
[email protected]The flavors in this dish were amazing. The sweet potatoes and cannelloni complemented each other perfectly.
Mahfuzul Hasan
[email protected]This recipe is a keeper! I will definitely be making it again for my family and friends.
Saea Al usef
[email protected]I followed the recipe exactly and the dish turned out perfectly. The sweet potatoes were cooked through but still had a slight bite to them, and the sauce was rich and flavorful.
Duduwa Raut
[email protected]This was a fun and easy recipe to make. I especially enjoyed the step where you rolled the sweet potato slices around the cannelloni. It felt like I was making art!
A.J Rodrigo
[email protected]I'm not usually a fan of sweet potatoes, but this dish was surprisingly delicious. The sweet potato filling was perfectly balanced by the tangy tomato sauce and creamy cheese.
Raja Adeel
[email protected]Wow! This dish was a hit at my dinner party last night. Everyone raved about the unique and flavorful combination of sweet potatoes and cannelloni.