Kate's Cuisine

Oct 21 2010

Sweet Potato Cannelloni

3 medium sweet potatoes (about 1 pound each) $1.50
3/4 cup low-fat cottage cheese $0.75
1 Fuji apple, diced with skin on $1.00
3 tablespoons chopped fresh chives $0.99
1/2 cup fresh Parmesan cheese, grated, plus 2 tablespoons for garnish   $1.87
1/4 teaspoon coarse salt $0.01
2 teaspoons olive oil, divided   $0.06
1/3 cup chopped walnuts (optional) $0.99

Total Cost   $7.17

1.) Preheat oven to 375 degrees Fahrenheit. Wrap one sweet potato in parchment paper, and then in foil. Pierce with fork several times. Bake until tender, about one hour. After sweet potato is removed from the oven, reduce the temperature to 350 degrees Fahrenheit and allow sweet potato to cool. Then, prepare a casserole dish by placing one teaspoon of olive oil into it and rubbing it all around so cannellonis don’t stick when placed in it.

2.) Meanwhile, peel remaining sweet potatoes. Using a mandoline or a chef’s knife, cut potatoes lengthwise into very thin slices until you have about 30. Trim to make rectangles.

3.) Bring a large pot of water to a boil. Add half of the sweet potato slices and cook until tender, about 2 minutes. Using a slotted spoon, remove slices and lay on baking sheet to cool slightly. Repeat with remaining slices.

4.) Remove peel from baked sweet potato and puree the flesh in a food processor. Add cottage cheese and then puree until smooth.

5.) Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, Parmesan, salt and pepper.

6.) Place one heaping teaspoon of the potato-cheese mixture in the centre of one of the sweet potato slices. Roll up the sweet potato and place in the prepared casserole dish seam-side down. Repeat with the remaining cannelloni. At this point, you can then cover the cannelloni if you wish, and place in refrigerator overnight. Before baking, remove from fridge and bring up to room temperature.

7.) Brush one teaspoon olive oil over cannelloni. Bake until heated through, about ten to fifteen minutes. Remove from the oven and sprinkle with walnuts and two tablespoons of grated Parmesan cheese.

8.) Serve and enjoy!

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