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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Amber Erickson
[email protected]The sweet potato cannelloni were delicious! I made them for a party and everyone loved them. The recipe was easy to follow and the dish was a big hit. I will definitely be making this again.
Pushpoo Sheikh
[email protected]The sweet potato cannelloni were a disaster. The sweet potatoes were undercooked and the filling was too salty. I wouldn't recommend this recipe.
MADNI JUTT
[email protected]These sweet potato cannelloni were amazing! I will definitely be making them again. Thank you for sharing this recipe!
beauty onyeukwu
[email protected]I thought the sweet potato cannelloni were just okay. The filling was a bit bland and the sweet potatoes were a bit too soft.
Medi Balaj
[email protected]The sweet potato cannelloni were a big hit! Everyone at the party loved them. I will definitely be making this again.
Frank Di Piazza
[email protected]Not a fan of the sweet potato cannelloni. The sweet potato was dry and the filling was bland. I wouldn't make this again.
Rob
[email protected]So easy to make and so delicious! The sweet potato cannelloni were a perfect addition to our dinner table.
Carlos Keys
[email protected]I was a bit skeptical about the sweet potato cannelloni, but I was pleasantly surprised. They were really tasty! The sweet potatoes were soft and flavorful, and the filling was cheesy and gooey. I would definitely make this again.
hridoy hossin
[email protected]Thumbs up from the whole family! The sweet potato cannelloni were a hit. Will definitely make again.
Javeed Malik
[email protected]These sweet potato cannelloni were delicious! The sweet potatoes were perfectly cooked and the filling was packed with flavor. I will definitely be making this again.
Kaiyah Exe
[email protected]Not a fan of the sweet potato cannelloni. The filling was bland and the sweet potatoes were too mushy.
Engr: Abid Ali
[email protected]I've made this sweet potato cannelloni recipe several times and it's always a winner. The filling is flavorful and the sweet potatoes cook perfectly. I highly recommend it!
Ben Wells-Day
[email protected]Loved how quick and easy this dish was to make! The sweet potato cannelloni were a huge hit with the family.