Cannelloni with sweet potato
Description
The recipe won't take much time. Preheat the oven to 190°C. Wrap 1 sweet potato in parchment paper, then in foil. Pierce several times with a fork. Bake until tender, about 1 hour. Let cool. Reduce oven temperature to 175°C. Meanwhile, peel the remaining sweet potato. Slice the potato lengthwise into very thin slices, about 30 slices. Cut a 5x9 cm rectangle from each slice. Bring water to a boil in a large pot. Add half of the potato slices and cook until tender, about 2 minutes. Using a slotted spoon, transfer the slices to a baking sheet to cool slightly. Repeat with the remaining half. Peel the baked sweet potato and puree in a food processor. Add ricotta and blend until smooth. Transfer the mixture to a large bowl. Add apple, green onion, grated cheese, salt, and pepper. Grease a baking dish. Place 1 tablespoon of the mixture onto each potato rectangle and roll up. Arrange the cannelloni in the dish, seam side down. Cannelloni can be stored in the refrigerator overnight. Bring to room temperature before baking. Brush the cannelloni with oil. Bake for 10 to 15 minutes. Sprinkle with nuts and Parmesan. Serve hot.