Sweet Potato Cannelloni Recipe
Recipe information
Make Sweet Potato Cannelloni in just 1h . Roasted mushroom, toasted almond
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Filling and Sauce
Preparation and Assembly
1. Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into cubes and toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Prepare the Mushroom Filling
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushrooms, sautéing until the mushrooms are soft and browned, about 5-7 minutes. Remove from heat and let cool slightly.
3. Mix the Filling
In a large bowl, combine the roasted sweet potatoes, ricotta cheese, Parmesan cheese, sautéed mushrooms, sliced almonds, and fresh basil. Mix until well combined and season with additional salt and pepper to taste.
4. Assemble the Cannelloni
Preheat the oven to 375°F (190°C). Spread half of the marinara sauce on the bottom of a baking dish. Use a piping bag or a spoon to fill cannelloni tubes with the sweet potato mixture. Place filled tubes in the baking dish and cover with the remaining marinara sauce.
Local Coupons
No local coupons found for this recipe's ingredients.