Cannelloni with Sweet Potato, Apple and Walnuts (Baked)

Inspired by stuffed cannelloni, this vegetarian dish consists of blanched sweet potato slices wrapped around puréed sweet potato and diced apple, topped with shaved Parmesan and toasted walnuts. The remarkably rich taste and vibrant appearance make it a worthy — and healthful-addition to any dinner.

3 medium sweet potatoes (about 1 lb each)
¾ cup cottage cheese
¾ cup diced Fuji apple (skin on)
3 Tbsp. fresh chives, chopped
1 piece (2 oz) Parmesan cheese, half grated and half shaved
¼ tsp. sea salt
pepper, freshly cracked
1 Tbsp. walnut oil
1/3 cup walnuts (about 1 oz), chopped and toasted

Preheat oven to 375°F (190°C). Grease a 9x13" baking dish.

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°F (180°C).

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 2x4" rectangle.

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.

Remove peel from baked sweet potato, and purée flesh in a food processor until smooth. Add cottage cheese, and purée until smooth.

Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan cheese, salt, and pepper.

Place 1 heaping Tbsp. 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.)

Brush oil over cannelloni.

Bake until heated through, 10-15 minutes. Sprinkle with walnuts and shaved Parmesan.

Makes 6 servings.