Fabulous Stuffed Potato Rolls

Why can’t Martha cook like me? Seriously. This is the modified version of her canneloni potoatoes…
 I am going to try while I am on vacation. I can’t wait. 
Rolled and Stuffed
  • 3 medium sweet potatoes (about 1 pound each)
  • 1 1/2 C mozzerella cheeze -shredded. 
  • 3/4 cup diced Fuji apple (skin on)
  • 3 tablespoons chopped fresh chives
  • 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • oil, or cooking spray for the pan
  • 1 tablespoon  oil
  • 1/3 cup chopped toasted walnuts (about 1 ounce)

Directions

  1. Preheat oven to 375. 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.
  2. Meanwhile, 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.
  3. Bring 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.
  4. Remove peel from baked sweet potato, and puree the cooked flesh in a food processor until smooth. Add cheese, and puree until smooth.
  5. Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
  6. Coat a 9-by-13-inch baking dish with oil, or 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.)
  7. Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle  shaved Parmesan.
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