Sweet potato cannelloni

We've vegged up this tasty classic.

  • 1 hr 45 mins cooking
  • Serves 6
  • Print
We've recreated this classic Italian dish by replacing pasta with thinly sliced sweet potato to make increasing your veg intake easier (and tastier).
Looking for more sweet potato recipes?


  • 3 medium orange sweet potato (1.2kg), unpeeled
  • 500 gram 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


  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place one sweet potato on an oven tray. Bake for 1 hour or until tender; cool. Reduce oven temperature to 160°C.
  • 3
    Meanwhile, peel remaining sweet potatoes. Using a mandoline or V-slicer, cut sweet potatoes lengthways into 3mm thick slices. Trim slices into 6cm x 12cm rectangles; you will need 36 rectangles.
  • 4
    Bring a large saucepan of water to the boil; season with salt. Add half the sweet potato slices, boil for 1½ minutes or until softened. Remove from pan with a slotted spoon; place on a tray to cool. Repeat with remaining sweet potato slices.
  • 5
    When cool enough to handle, remove skin from baked sweet potato. Place sweet potato flesh in a processor with ricotta; process until smooth. Transfer to a large bowl. Stir in egg, green onion, herbs and half the parmesan. Season.
  • 6
    Grease a 4-litre (16-cup) shallow ovenproof dish (or two 2-litre (8-cup) shallow ovenproof dishes). Place 1 heaped tablespoon of filling mixture at the short end of a sweet potato slice; roll to enclose filling. Place, seam-side down, in dish. Repeat with remaining sweet potato slices and filling mixture, until dish
    is filled in a single layer.
  • 7
    Combine sourdough, pine nuts and nutmeg in a medium bowl with remaining parmesan and 2 tablespoons of the oil. Sprinkle mixture over sweet potato cannelloni.
  • 8
    Bake for 15 minutes or until top is golden and crunchy.
  • 9
    Serve sweet potato cannelloni topped with extra parsley and drizzled with remaining oil.

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