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By Anthony Salemme
Sweet Potato Cannelloni
This vegetarian dish is inspired by the cooler late summer temperatures. The sliced sweet potatoes are in place of the traditional pasta sheets so it’s Gluten Free.
3 large sweet potatoes
4 ounces goat cheese
4 ounces asiago cheese (grated)
2 ounces parmesan
1 green apple (peeled and diced)
2 shallots (peeled and diced)
1 teaspoon fresh sage (chopped fine)
4 Tablespoons butter (melted)
Pre-heat your oven to 400F. Bake 1 of the sweet potatoes for 1 hour. Let cool; peel and mash it until smooth.
While the potato is baking, sauté the shallot and sage with 2 Tablespoons of butter for about 5-7 minutes, until just slightly brown. Let cool for 15 minutes.
Next add the Asiago and goat cheese, shallots and diced apple to the mashed sweet potato.
Peel remaining sweet potatoes. Using a mandoline or knife, cut potatoes lengthwise into very thin slices until you have about 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; then place slices on a baking sheet to cool slightly.
Coat a 9-by-13-inch baking dish with 1 tablespoon of the remaining butter. Place 1 heaping tablespoon filling in center of a sweet potato slice and roll up. Place, seam side down, in dish. Brush the tops of the cannelloni with remaining butter.
Bake at 375 for 15 minutes. Sprinkle with parmesan.
(Vegetarian and Gluten Free)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com