Ingredients
- 1 kg sweet potato
- 700g ricotta
- 2/3 cup parmesan cheese, finely grated
- 1 medium free range egg, lightly whisked
- 1/4 cup kalamata olives, finely diced
- 1 tsp fresh thyme
- 1/3 cup parsley, finely chopped
- 1/3 cup basil, finely chopped
- Pinch of pepper and sea salt
- 2 slices day old sourdough bread
- 1 tbsp pinenuts
- 1/3 cup parmesan cheese, finely grated
- 1/2 cup good quality pre-bought pesto sauce (or homemade)
To serve
- Basil leaves to garnish
Method
- Attach the vegetable sheet cutter attachment with the thick blade to a KitchenAid stand mixer.
- Trim the sweet potato to 10cm long pieces. Attach to the vegetable cutter spike, and lock in place. Turn the mixer on to speed 2-3, and repeat the process until all the sweet potato is sliced into ribbons. Trim the ribbons to make 20cm long sheets.
- Bring a large saucepan of water to the boil, gently add a few sheets at a time to the boiling water for a few minutes. Very gently remove the sheets with an egg flip or slotted spoon and place into a colander. Repeat the process until all the sheets are parboiled. Set aside to drain and cool.
- Preheat oven to 180C. Combine the ricotta, 1/3 cup Parmesan cheese grated, egg, diced olives herbs and a good pinch of freshly cracked pepper and sea salt. Using a fork, stir to combine.
- Gently lay out a sweet potato sheet. Add roughly 2 tbsp of ricotta mixer at the end of the sheet in a log shape, and carefully roll up the cannelloni. Place in a large baking dish, repeat the process until all the the mixer and sheets are used up. Tightly pack the Cannelloni side by side, drizzle over with olive oil.
- Cut the sourdough up into roughly 2cm wide pieces. Drizzle over with a good amount of olive oil and add to the top of the cannelloni, followed by a sprinkle of pine-nuts. Finish off with the remaining 1/3 cup parmesan cheese. Bake in the oven for 30-35 minutes or until the cheese is golden, the sweet potato is starting to crisp and the sough dough is crispy.
- Combine the pesto and thickened cream, stirring well to combine. Spoon over the pesto, and garnish with fresh basil leaves.
