Sweet Potato Cannelloni

181 Ratings
  • 5 25
  • 4 23
  • 3 83
  • 2 37
  • 1 13

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

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Recipe Summary

Servings:
6
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Ingredients

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.

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  • 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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Reviews (4)

181 Ratings
  • 5 25
  • 4 23
  • 3 83
  • 2 37
  • 1 13
Martha Stewart Member
11/29/2014
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
Martha Stewart Member
08/17/2013
I didn't find this all that difficult....just time consuming and then it came out bland.
Martha Stewart Member
10/04/2012
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!
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Martha Stewart Member
11/26/2011
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!
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