Sweet Potato Cannelloni
Inspired by stuffed cannelloni, this vegetarian dish consists of blanched sweet potato slices wrapped around pureed sweet potato and diced apple, topped with shaved Parmesan and toasted walnuts. The remarkably rich taste and vibrant appearance make it a worthy-and healthful-addition to any dinner.
- 3 medium sweet potatoes (about 1 pound each)
- 3/4 cup low-fat cottage cheese
- 3/4 cup diced Fuji apple (skin on)
- 3 tablespoons chopped fresh chives
- 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
- Vegetable-oil cooking spray
- 1 tablespoon walnut oil
- 1/3 cup chopped toasted walnuts (about 1 ounce)
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.