Sweet potato cannelloni
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
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.