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  • The Australian Women’s Weekly Food

    MEAT-FREE MONDAYS

    Jun 01, 2020 7 minutes

    SWEET POTATO CANNELLONI

    PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6

    3 medium sweet potatoes (1.2kg), unpeeled
    500g fresh ricotta
    1 egg, beaten lightly
    2 green onions, sliced thinly
    ¼ cup finely chopped fresh flat-leaf parsley
    ¼ cup finely chopped fresh chives
    2 tablespoons finely chopped fresh thyme 1 cup (80g) finely grated parmesan (see Notes)
    1 cup (80g) finely grated pecorino cheese (see Notes)
    100g sourdough bread, crust removed, torn into small pieces
    ¼ cup (40g) pine nuts
    ½ teaspoon ground nutmeg
    1½ tablespoons extra virgin olive oil
    ⅓ cup (25g) shaved parmesan, extra
    2 tablespoons fresh thyme sprigs, extra

    CHEESE SAUCE

    1 cup (250ml) thickened cream
    ¾ cup (90g) coarsely grated cheddar

    1 Preheat oven to 200°C/180°C fan. Place one of the sweet potatoes on an oven tray. Bake for 30 minutes or until tender; cool. Reduce oven to 160°C/140°C fan.

    2 Meanwhile, peel remaining sweet potatoes. Using a mandoline or V-slicer, cut sweet potatoes lengthways into 3mm thin slices. Trim slices to 5.5cm x 12cm rectangles; you will need 36 rectangles (see Notes).

    Bring a large saucepan of water to the boil. Season. Add half the sweet potato slices; boil

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