Sweet Potato Cannelloni with a Hint of Honey
Sweet Potato Cannelloni with a Hint of Honey
Healthy, Flourless Sweet Potato Cannelloni Recipe for Diet
Cannelloni, a delightful pasta dish, typically involves filling tube-shaped pasta with savory meats and cheeses before baking. Today, we’re presenting a healthier, exceptional twist: ‘Sweet Potato Cannelloni,’ made without flour and featuring the natural sweetness of sweet potatoes! The harmonious blend of sweet potato, fresh vegetables, rich tomato sauce, and cheese creates a flavor profile that everyone, young and old, will adore. This recipe allows you to indulge guilt-free, even while on a diet. Create a wonderful meal with this recipe! You can find more recipes on my blog. Feel free to become a neighbor! https://blog.naver.com/mabuce
Ingredients- 3 sheets rice paper
- 2 medium-sized sweet potatoes (preferably orange-fleshed like Beauregard or Jewel)
- 50g fresh spinach
- 1 pack tomato ragu sauce or store-bought tomato sauce (approx. 200g)
- 70g mozzarella or cheddar cheese
- 1 teaspoon black pepper (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash and peel the sweet potatoes. Then, place them in a steamer basket over boiling water and steam for about 20-25 minutes, or until they are tender enough to be easily pierced with a fork. Once cooked, remove them from the steamer. While still warm, use a fork or a potato masher to mash them until smooth and lump-free. These mashed sweet potatoes will serve as the ‘pasta’ layer for our dish!
Step 2
Wash the spinach well, pat it dry, and then finely chop it into small pieces, about 1cm in size. Add the chopped spinach and all of the 70g of cheese to the mashed sweet potatoes. The cheese will help bind the filling ingredients together and add a delicious richness.
Step 3
Using a spatula or your hands, mix the sweet potato, spinach, and cheese thoroughly until well combined. Season with black pepper to your liking for added flavor. Be careful not to add too much pepper, as it can make the filling too salty. Your cannelloni filling is now ready! You’ll already notice a lovely sweet and savory aroma.
Step 4
Gently dip each sheet of rice paper into lukewarm water for about 10-15 seconds until it becomes pliable but not overly soft or torn. Carefully lift the softened rice paper, letting any excess water drip off. Place a portion of the sweet potato filling along one edge and roll it up tightly, like making a spring roll or a mini burrito, ensuring it’s sealed well.
Step 5
Spread a generous layer of tomato ragu sauce or your chosen tomato sauce at the bottom of an oven-safe dish or an air fryer-safe container. This sauce will help keep the cannelloni moist as it bakes and add a wonderful depth of flavor. Think of it as creating a cozy ‘bed’ for the cannelloni.
Step 6
Arrange the prepared rice paper rolls seam-side down on top of the sauce layer in a neat row. Leaving a small space between each roll can make them look even more appealing when served. Ensure the rolls are partially submerged in the sauce.
Step 7
Bake in an air fryer or oven at 190°C (375°F) for approximately 15 minutes. Cook until the rice paper is lightly golden and the filling is heated through. Cooking times may vary slightly depending on your appliance, so adjust accordingly. For a beautiful presentation, you can sprinkle some chopped parsley over the golden-brown cannelloni just before serving. Enjoy immediately while warm!
