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Sweet Potato Cannelloni

by Annalisa Brown (follow)
Easy (2532)      Healthy (1677)      Vegetarian (1345)      Quick (1269)      Baking (588)      Vegetables (408)      Make Ahead (261)      Pasta (246)      Italian (188)      Tomatoes (165)     
This Sweet Potato Cannelloni is a simple, healthy and tasty pasta dish that foregoes the traditional béchamel sauce. Keeping the sauce to basic Neapolitan Tomato Salsa allows the flavour of the roasted sweet potato to shine through with the pine nuts adding bulk and fibre to the filling. It’s a great way of getting kids to eat vegetables.

Sweet Potato Cannelloni.


Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 6 as an entrée or 4 as a main

Ingredients
1 Medium Sized Sweet Potato
250g Ricotta Cheese
100g Grated Parmesan Cheese
100g Pine Nuts
12 Cannelloni Tubes (Pre-Cooked Store Bought)
700ml Tomato Salsa
Salt to taste
Pepper to taste
Oregano to taste
Parmesan Cheese to Garnish
Fresh Basil Leaves to Garnish

Method
Cut Sweet Potato into large chunks and place into a baking tray.

Season with a little salt, pepper and oregano and roast in a pre-heated 180 degree oven for approximately 15-20 minutes. Remove when cooked, set aside to cool then mash the sweet potato.

Roast large chunks of Sweet Potato.


Mashed Sweet Potato.


Combine the roasted sweet potato, pine nuts, parmesan and ricotta in a blender and puree all the ingredients.

Key ingredients of the cannelloni filling includes roasted sweet potato, pine nuts, ricotta and parmesan.


Pipe the sweet potato mixture into the cannelloni tubes.

Pipe the Sweet Potato mixture into the cannelloni tubes.


Line a baking tray with the filled cannelloni and cover with Tomato Salsa.

Place the cannelloni into the pre-heated oven, cover with foil and bake for approximately 20 minutes. Remove the foil after 20 minutes and cook uncovered for a further 10 minutes to allow the tomato salsa to thicken.

Bake the cannelloni for 30 minutes.


Serve while hot, garnished with grated parmesan cheese and some fresh basil leaves. A bottle of St Martin Cabernet Sauvignon 2012 Vintage collaborated excellently with the Sweet Potato Cannelloni.

The Cannelloni can be served as an entrée for 6 (allowing 2 per person) or as a main for 4 (allowing 3-4 per person). It also tastes great the following day, eaten hot or cold!

Sweet Potato Cannelloni tastes great eaten immediately or the following day and can be eaten hot or cold.


Categories
#Italian
#Pasta
#Cannelloni
#Vegetables
#Vegetarian
#Sweet Potatoes
#Pine Nuts
#Tomatoes
#Salsa
#Easy
#Quick
#Ricotta Cheese
#Healthy
#Make Ahead
#Baking
#Parmesan Cheese
#Sweet Potatoes
#Entree
#Mains
#Make Ahead
#Picnic Food
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