Sweet Potato Cannelloni Recipe

Name: Olive & Ivys Sweet Potato Cannelloni Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Sweet potatoes; 1 cup Ricotta cheese; 0.5 cup Parmesan cheese, grated; 1 cup Mushrooms, chopped; 0.25 cup Almonds, sliced; 2 tablespoons Olive oil; 2 cloves Garlic, minced; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 0.25 cup Fresh basil, chopped; 1 cup Marinara sauce

Inspired by Olive & Ivy

Time1h

Serves4

Roasted mushroom, toasted almond

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Frequently paired with

The best thing to pair and share with Sweet Potato Cannelloni

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Malvasia | La Stoppa Vino Da Uve Appassite 'Vino Del Volta'

Emilia-Romagna NV

sweet · rich · nutty

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Ingredients

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Filling and Sauce

2 cups Sweet potatoes

1 cup Ricotta cheese

1/2 cup Parmesan cheese, grated

1 cup Mushrooms, chopped

1/4 cup Almonds, sliced

2 tablespoons olive oil

2 cloves Garlic, minced

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1/4 cup Fresh basil, chopped

1 cup Marinara sauce

Method

Preparation and Assembly

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into cubes and toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Prepare the Mushroom Filling

In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushrooms, sautéing until the mushrooms are soft and browned, about 5-7 minutes. Remove from heat and let cool slightly.

Mix the Filling

In a large bowl, combine the roasted sweet potatoes, ricotta cheese, Parmesan cheese, sautéed mushrooms, sliced almonds, and fresh basil. Mix until well combined and season with additional salt and pepper to taste.

Assemble the Cannelloni

Preheat the oven to 375°F (190°C). Spread half of the marinara sauce on the bottom of a baking dish. Use a piping bag or a spoon to fill cannelloni tubes with the sweet potato mixture. Place filled tubes in the baking dish and cover with the remaining marinara sauce.

Bake

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until heated through and slightly golden on top. Let cool for a few minutes before serving.