- sweet potatoes - 3 pieces
- low-fat cottage cheese - 3/4 Glass
- of sliced apples - 3/4 Cups
- Fresh green onions - 3 Art. spoons
- Parmesan cheese - 60 Grams
- large salt - 1/4 teaspoons
- Freshly ground pepper - - To taste
- walnut oil - 1 st. a spoon
- walnuts - 1/3 Cups (finely chopped toasted)
Preheat the oven to 190. Wrap 1 sweet potatoes in parchment, and then in foil. Pierce several times with a fork. Bake until done, about 1 hour. Allow to cool. Reduce the temperature in the oven to 175 degrees. Meanwhile, peel the remaining sweet potatoes. Cut the potatoes along into very thin slices, about 30 slices. Cut from each rectangle measuring 5X9 cm. Bring water to a boil in a large saucepan. Add half the slices of potatoes and cook until soft, about 2 minutes. Using a noisy, put slices on a baking sheet to cool down a little. Repeat with the remaining half. Remove peel from baked potatoes, mash in a food processor. Add the cottage cheese and mix until smooth. Put the mixture in a large bowl. Add the apple, spring onion, grated cheese, salt and pepper. Lubricate the baking pan with oil. Place 1 tablespoon of the mixture on the potato rectangles and wrap. Put the cannelloni in the dish with a seam down. Cannelloni can be stored in the refrigerator overnight. Before baking, they must be brought to room temperature. Lubricate cannelloni with oil. Bake for 10 to 15 minutes. Sprinkle with nuts and Parmesan cheese.
Servings: 4