Sweet Potato Cannelloni

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3 sweet potatoes (about 1 pound each)
• 3/4 cup low fat cottage cheese
• 3/4 cup fuji apple, diced (skin on)
• 3 tablespoons chives, fresh, chopped
• 1 ounce parmesan cheese, grated
• 1 ounce parmesan cheese, shaved
• 1/4 teaspoon coarse salt
• fresh ground pepper, to taste
• oil, for the baking pan
• 1 tablespoon walnut oil
• 1 ounce walnuts, toasted, chopped

Recipe

• 1 preheat oven to 375. wrap 1 sweet potato in parchment, and then in foil. pierce several times with a fork. bake until tender, about 1 hour. let cool. reduce oven temperature to 350.
• 2 meanwhile, peel remaining sweet potatoes. using a mandoline or a chef's knife, cut potatoes lengthwise into very thin slices until you have 30 slices. trim each to a 2-by-4-inch rectangle.
• 3 bring a large pot of water to a boil. add half the sweet potato slices, and cook until tender, about 2 minutes. using a slotted spoon, place slices on a baking sheet to cool slightly. repeat.
• 4 remove peel from baked sweet potato, and puree flesh in a food processor until smooth. add cottage cheese, and puree until smooth.
• 5 transfer potato-cheese mixture to a large bowl. stir in apple, chives, grated parmesan, salt, and pepper.
• 6 coat a 9-by-13-inch baking dish with oil. place 1 heaping tablespoon filling in center of a sweet potato slice, and roll up. place, seam side down, in dish. repeat. (cannelloni can be refrigerated, covered, overnight; bring to room temperature before baking.)
• 7 brush oil over cannelloni. bake until heated through, 10 to 15 minutes. sprinkle with walnuts and shaved parmesan.