I don't know if I have mentioned it, but I have gotten accepted into grad school at CSU! I am beyond stoked. This however means, that I will not have as much free time for cooking and such, so I am trying to get it all out of my system before I get crazy busy. And again I love sweet potatoes so much, I just keep cooking with them. (Did I mention that I turned orange as a little tot because I at so many sweet potatoes.) This one is perfect for sweet potato lovers: sweet potato puree wrapped in sweet potatoes! This dish is a bit time consuming, but not very complicated, and totally worth your time.
Sweet Potato Cannelloni
- 3 medium sweet potatoes (about 1 pound each
- 3/4 c. low fat cottage cheese
- 3/4 c. diced apple
- 3 T. chopped fresh chives
- 2 ounces Parmesan cheese
- dash salt
- ground pepper to taste
- cooking spray
- 1 T. oil
- 1/3 c. chopped toasted walnuts or almonds
- Preheat oven to 350 F
- Thoroughly cook 1 sweet potato in your choice of cooking. (I cooked mine in the microwave wrapped in plastic wrap.)
- While the sweet potato is cooking, wash and peel the remaining 2 sweet potatoes. Using a mandoline thinly slice the sweet potatoes, making about 30 slices in total.
- Bring a large pot of water to boil. Place half the sliced sweet potatoes in the boiling water. Cook for 2-3 minutes or until the slices are tender. Remove the slices from the water and repeat with the other half of the slices.
- Remove the peeling from the whole cooked potato. Puree the sweet potato with the cottage cheese.
- Move the puree mixture to a bowl and stir in the diced apple, chives, 1 ounce of the Parmesan cheese, salt and pepper.
- Spray a 9x13 inch pan.
- Place 1 heaping tablespponful in the center of each sweet potato slice and roll up. Place each roll, seam side down in the baking dish.
- Brush the oil over the cannelloni and bake for 10-15 minutes. Remove from oven and sprinkle with the almonds/walnuts and Parmesan cheese.
Enjoy!
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