Ingredients
3/4 c. low-fat cottage cheese
3/4 c. diced Fuji apple
3 tbsp. chopped fresh chives
1/4 tsp. Coarse salt
1 tbsp. walnut oil
3 medium sweet potatoes
1 piece Parmesan cheese
Freshly ground pepper
Vegetable-oil cooking spray
c. chopped toasted walnuts
Preparation
Step 1Preheat oven to 375 degrees F. 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 degrees F.Step 2Meanwhile, 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.Step 3Bring 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.Step 4Remove peel from baked sweet potato, and puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth.Step 5Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.Step 6Coat 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.)Step 7Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
