Looking for a new way to serve sweet potatoes this Thanksgiving? You should definitely try this recipe. Not only is it friendly for those who don’t love sweet potatoes (like myself), but you’ll totally impress everyone with your skills! Ok, I’m not going to pretend this was super easy to make. It was not, but it wasn’t SUPER hard either. It just took a bit of patience (and a mandolin)
Sweet Potato Cannelloni recipe from Martha Stewart
- 3 medium sweet potatoes (about 1 pound each)
- 3/4 cup low-fat cottage cheese
- 3/4 cup diced Fuji apple (skin on)
- 3 tablespoons chopped fresh chives
- 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
- Vegetable-oil cooking spray
- 1 tablespoon walnut oil
- 1/3 cup chopped toasted walnuts (about 1 ounce)
- 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.
- 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. **
Do not overcook! See my note in step #6
- 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.) ***This was the part that tripped me up. I think I cooked the slices for too long, because they were sticking together and tearing. I got about halfway through the dish and ran out of “good” slices. Had to slice and boil another potato to finish the job!
- Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
Seriously, people will be impressed by this.
What’s everyone up to for turkey day? I’m hosting as usual, only this year we’re having about 9 guests as opposed to our usual 16-20. We’re still cooking 2 turkeys, one in the deep fryer and one in the smoker. I’m also responsible for stuffing, a pie, and an app. Very excited! Hope everyone has a wonderful holiday!