Sweet potato cannelloni.
~I highly recommend using a mandoline for this recipe. People on the reviews of this recipe on marthastewart.com had a lot of problems and I think it is because they didn't use a mandolin. Just be very careful!
-3 medium sweet potatoes (about 1 pound each).~ I only needed 2 sweet potatoes. Using a mandoline I was able to get all 30 slices and then some from one sweet potato.
-3/4 cup low-fat cottage cheese.
-3/4 cup diced Fuji apple (skin on). ~This is about 1 Fuji apple. You could probably use Granny Smith apples too.
-3 tablespoons chopped fresh chives.
-1 piece (2 ounces) Parmesan cheese, half grated and half shaved.
-1/4 teaspoon coarse salt.
-Freshly ground pepper, to taste.
-Vegetable-oil cooking spray.
-1 tablespoon walnut oil. ~I substituted "light tasting olive oil" for walnut oil. Walnut oil at the grocery store was $9.99, unbelievable! Canola oil would probably be good too.
-1/3 cup chopped toasted walnuts (about 1 ounce).
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.
Meanwhile, peel remaining sweet potatoes. ~I recommend cutting once side of the sweet potato so you have a flat edge. If the sweet potato is long and awkwardly shaped, you might want to cut the pointy ends. I had some difficulties with the shape of the sweet potato and cut myself. Afterwards, I realized cutting the sweet potato first would have made it easier~.Using a mandoline slice potatoes lengthwise into very thin slices until you have 30 slices.
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.
Remove peel from baked sweet potato. ~Look over sweet potato to make sure there are no flecks of tin foil on the sweet potato, piercing it with the foil on it already seemed to embed some foil in it~. Puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth.
Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
Coat a 9-by-13-inch baking dish with cooking spray. 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.)
Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
Pairs Well With
I found this recipe on marthastewart.com while looking for some vegetarian recipes. I'm trying to cook vegetarian at least once a week.