Make a comforting sweet potato cannelloni for a family dinner or satisfying supper!
- 1 kg sweet potato
- 700g ricotta
- 2/3 cup parmesan cheese, finely grated
- 1 medium free range egg, lightly whisked
- 1/4 cup kalamata olives, finely diced
- 1 tsp fresh thyme
- 1/3 cup parsley, finely chopped
- 1/3 cup basil, finely chopped
- Pinch of pepper and sea salt
- 2 slices day old sourdough bread
- 1 tbsp pinenuts
- 1/3 cup parmesan cheese, finely grated
- 1/2 cup good quality pre-bought pesto sauce (or homemade)
- Basil leaves to garnish
Attach the vegetable sheet cutter attachment with the thick blade to a KitchenAid stand mixer.
Trim the sweet potato to 10cm long pieces. Attach to the vegetable cutter spike, and lock in place. Turn the mixer on to speed 2-3, and repeat the process until all the sweet potato is sliced into ribbons. Trim the ribbons to make 20cm long sheets.
Bring a large saucepan of water to the boil, gently add a few sheets at a time to the boiling water for a few minutes. Very gently remove the sheets with an egg flip or slotted spoon and place into a colander. Repeat the process until all the sheets are parboiled. Set aside to drain and cool.
Preheat oven to 180C. Combine the ricotta, 1/3 cup Parmesan cheese grated, egg, diced olives herbs and a good pinch of freshly cracked pepper and sea salt. Using a fork, stir to combine.
Gently lay out a sweet potato sheet. Add roughly 2 tbsp of ricotta mixer at the end of the sheet in a log shape, and carefully roll up the cannelloni. Place in a large baking dish, repeat the process until all the the mixer and sheets are used up. Tightly pack the Cannelloni side by side, drizzle over with olive oil.
Cut the sourdough up into roughly 2cm wide pieces. Drizzle over with a good amount of olive oil and add to the top of the cannelloni, followed by a sprinkle of pine-nuts. Finish off with the remaining 1/3 cup parmesan cheese. Bake in the oven for 30-35 minutes or until the cheese is golden, the sweet potato is starting to crisp and the sough dough is crispy.
Combine the pesto and thickened cream, stirring well to combine. Spoon over the pesto, and garnish with fresh basil leaves.