Sweet Potato Cannelloni
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Martha Stewart Living, October 2007
- Yield Serves 6
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Ingredients
- 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)
Directions
- 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.
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This was delicious! Made it for Thanksgiving Dinner. It was a little fussy to make the cannelloni, but well worth it. Sweet, salty with the parm and then a little sweet crunch with the apple. Not a single one left!
I found this quite difficult to make, much like the other commentors, cutting the sweet potatoes the correct thickness was difficult and a mandoline is a MUST! The second time I made this I bought extra sweet potatoes, so when I messed some up I had plenty extra. I highly recommend buying extra!
I bet this would be easier to just cut some thin slices of sweet potato and put them on the top, rather than trying to make 30 rolls.
This recipe was terrific! It took some work, but I couldn't believe the depth of flavor from these simple ingredients. Definitely need a mandoline (1.5mm thickness was perfect) though. I did add a touch of cinnamon, cumin and a few ground cardamom seeds.
Of the dozens of recipes I've made from this site, this was one of the most impressive, both visually and tasting.
absolutely terrible! it ruined dinner as it took 2 hours to make and it fell apart. impossible to find sweet potatoes that will get you 30 2x4 inch slices, impossible to slice the potatoes thin enough, and like i said, it all fell apart in a terrible mess.
awful awful awful
I have tried this recipe twice and have not been able to slice the sweet potatoes thin enough to get them to roll without breaking, even when using a mandoline to slice. I ended up mashing the sweet potatoes and making a casserole both times. Not worth the effort!
I haven't tried this but sounds like one could make 'lasagna noodles' instead.
This is a delicious blend of flavors and textures. The Fuji apple adds a lot. I used a mandolin to make the sweet potato "noodles," which made it very simple. My first batch of sweet potato slices did break however. I cured that by cooking smaller batches at not quite a boil so they did not get tossed around while cooking. That worked perfectly.
This was a pretty advanced dish, at least for me. I'm guessing a mandoline would have helped immensely, but the slices I cut were either way too thick, or too thin. The slices of sweet potato snapped in two when I tried to roll them into cannelloni - disaster for me. The flavors were wonderful though. I hope I can perfect this dish in time!