Sweet-Potato Stuffed Cannelloni
Posted by Gail | Filed under Gail Cooks!
Years ago I had dinner in a little restaurant on King Street in Toronto where they served the most wonderful sweet-potato stuffed ravioli. When I eat something delicious, I inevitably try to reverse-engineer it at home. While I’m no good at making my own ravioli, I found a way to achieve much the same effect by stuffing cannelloni with my sweet-potato concoction.
West Indians love sweet potatoes. There are actually a few varieties, and sometimes they are referred to as “yams”, but they aren’t. Yams are very starchy but not sweet, while sweet potatoes are smoother in texture.
Sweet potatoes are full of vitamin A and a good source of vitamin C, manganese, B6, iron, potassium and dietary fibre. Beta-carotene, which gives sweet potatoes their orange colour, only begins to tell the story of the antioxidants available. Those carotenoids help stabilize blood sugar levels and lower insulin resistance. Beta-carotene acts like Pac-Man, gobbling up free radicals that cause the DNA mutations that can lead to wrinkles. And sweet potatoes have genes that are specialized for the production of anthocyanin pigments in the fleshy part of the tuber. Ordinary, we have to rely on the skins of foods for this same level of anthocyanin antioxidants.
Sweet potatoes are incredibly versatile. Try them roasted, puréed, steamed, baked, or grilled. Add ‘em to soups and stews, or grill and place on top of leafy greens for a delicious salad. Or try my Sweet-potato stuffed Cannelloni.
Gail’s Sweet-Potato-Stuffed Cannelloni
- 4 medium sized sweet potatoes
- 2 bunches of green onion chopped not too finely
- 1.5 cups of grated Parmesan (I use Parmigiano-Reggiano) cheese
- 1/2 large bar of cream cheese
- 1 box oven-ready cannelloni
- 4-5 cups of tomato sauce (I use home-made) or meat sauce (for non-veggies)
- 2 cups of grated mozzarella cheese
Roast the sweet potatoes at 350 degrees until cooked. Skins should slip off easily. Discard skins and mash.
Add the copped green onions, the cream cheese and the Parmesan cheese.
Mix the sweet potato thoroughly and then stuff into the cannelloni.
Put sauce on the bottom of a baking dish, and lay the first layer of cannelloni. Add more sauce and sprinkle with mozzarella cheese. Add another layer of cannelloni and repeat with sauce and cheese.