Sweet potato cannelloni

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 3 medium sweet potatoes (1.2kg)

    500g fresh ricotta

    2 green onions, thinly sliced

    ½ cup finely chopped fresh flat-leaf parsley

    4 tbsp finely chopped fresh chives

    2 tbsp finely chopped fresh thyme

    80g finely grated Parmesan

    80g finely grated pecorino

    100g sourdough, crust removed, torn into small pieces

    40g pine nuts

    ½ tsp ground nutmeg

    1½ tbsp olive oil

    25g flaked Parmesan, extra

    2 tbsp fresh thyme sprigs, extra

    Cheese sauce

    250ml heavy cream

    90g coarsely grated cheddar


  • Preheat the oven to 200C. Place a sweet potato on an oven tray. Bake for 30 mins or until tender; cool. Reduce heat to 160C.

    Meanwhile, peel remaining sweet potatoes. Using a mandolin, cut sweet potatoes lengthways into 3mm thin slices. Trim slices to 5.5cmx12cm rectangles; you will need 36 rectangles.

    Bring a large saucepan of water to the boil.

    Season. Add half the sweet potato slices; boil for 11/2 mins or until softened. Remove from pan with a slotted spoon; place on a tray to cool. Repeat with remaining sweet potato slices.

    When cool enough to handle, remove skin from baked sweet potato. Add baked sweet potato to a processor with ricotta; process until smooth. Transfer to a large bowl.

    Stir in egg, green onion, herbs and half the cheeses. Season.

    Oil a 22cm x26cm roasting pan. Place 1 heaped tablespoon of filling at the short end of a sweet potato slice; roll to enclose filling. Place, seamside down, in pan. Repeat with remaining slices and filling, until pan is filled, in a single layer.

    Combine sourdough, pine nuts and nutmeg in a bowl with 1 tbsp of the oil and remaining cheese.

    Sprinkle over sweet potato cannelloni.

    Bake for 15 mins or until top is golden and crunchy.

    Meanwhile make cheese sauce. Stir ingredients in a small saucepan over medium heat, without boiling, for 34 mins or until cheddar melts and sauce thickens slightly.

    Season. Serve warm.