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.
Martha Stewart Living, October 2007, Martha Stewart Living, October 2007
Impressive results, but it was a 3 hour affair for my contribution to the pot luck. After reading others' comments, I used my squash casserole seasonings for the purée: roasted sweet potatoes with butter, brown sugar, salt, pepper, nutmeg, chives and grated sharp cheddar cheese were all tossed in the food processor. We sliced the potatoes to 1/8" thick with the mandolin. Used the colander insert in a pasta pot to boil 4-5 slices at a time. Longer slices worked best. Garnishes were perfect
I didn't find this all that difficult....just time consuming and then it came out bland.
If you are curious about trying this unique recipe I would say give it a shot- it's absolutely delicious. The apple was such a highlight for me.. I put a little extra apple and chive for more crunch. I will point out that it is time consuming and one crucial element is the mandolin. I had this old vintage looking mandolin that was so dull and it was very difficult to get thin slices. I ended up using a knife and it left me with chunkier pieces. Invest in a proper mandolin and you'll be fine!
Rating: 5 stars
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!