Sweet potato cannelloni
We've recreated this classic Italian dish by replacing pasta with thinly sliced sweet potato to make increasing your veg intake easier (and tastier).
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Ingredients
- 3 medium orange sweet potato (1.2kg), unpeeled
- 500 grams fresh ricotta
- 1 egg, beaten lightly
- 2 green onions, sliced thinly
- ¼ cup finely chopped flat-leaf parsley, plus extra to serve
- ¼ cup finely chopped chives
- 2 tablespoons finely chopped thyme
- 2 cups (160g) finely grated vegetarian parmesan-style cheese
- 150 grams sourdough, crust removed, torn into small pieces
- ¼ cup (40g) pine nuts
- ½ teaspoon ground nutmeg
- ¼ cup (60ml) extra virgin olive oil
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