Ingredients // Dairy

Cannelloni with sweet potatoes

  • sweet potatoes - 3 pieces
  • nonfat cottage cheese - 3/4 cup chopped apples
  • - 3/4 cup
  • fresh chives - 3 tbsp.
  • spoon Parmesan cheese - 60 grams
  • coarse salt - 1/4 teaspoon freshly ground pepper
  • - - The taste
  • walnut oil - 1 tbsp.Spoon
  • walnuts - 1/3 cup (chopped toasted)

Instructions Preheat oven to 190. Wrap 1 sweet potatoes in parchment, and then in foil.Pierce several times with a fork.Bake until tender, about 1 hour.Allow to cool.Reduce the oven temperature to 175 degrees.Meanwhile, clean the remaining sweet potatoes.Slice the potatoes lengthwise into very thin slices, about 30 slices.Cut out each rectangle measuring 5x9 cm. Bring a large pot to boil water.Add half of the potato slices and cook until soft, about 2 minutes.Using a skimmer, lay out the slices on a baking sheet to cool slightly.Repeat with the remaining half.Remove the rind from the baked potato mash in a food processor.Add cheese and mix until smooth.Put the mixture into a large bowl.Add apple, green onio

n, grated cheese, salt and pepper.Grease the baking tin with oil.Put 1 tablespoon of potato mixture into squares and wrap.Put cannelloni in the dish seam side down.Cannelloni may be stored in a refrigerator overnight.Before baking, they must be brought to room temperature.Lubricate oil cannelloni.Bake 10 to 15 minutes.Sprinkle with nuts and parmesan.

Servings: 4

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