SPICY SWEET POTATO KALE CANNELLINI SOUP
This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.-Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.
Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges
SWEET POTATO CANNELLONI
A twist on traditional cannelloni, this vegetarian and gluten-free dish is made with blanched sweet potato slices. They're filled with a cottage cheese, sweet potato, and apple filling, then topping with shaved Parmesan and toasted walnuts. The remarkably rich taste and vibrant appearance make it a worthy and healthy addition to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. 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 degrees.
- 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 2-by-4-inch 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 puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth.
- Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
- Coat a 9-by-13-inch baking dish with cooking spray. Place 1 heaping tablespoon 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 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
Nutrition Facts : Calories 210 g, Cholesterol 9 g, Fat 8 g, Fiber 4 g, Protein 10 g, Sodium 363 g
SWEET POTATO CANNELLONI
This is a little tricky, but well worth the effort. Once you get the hang of slicing the potatoes, the rest is easy. It can be made ahead. It looks great, is delicious, and it's quite healthy. From Martha Stewart.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 1h15m
Yield 30 cannelloni
Number Of Ingredients 11
Steps:
- Preheat oven to 375. 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.
- 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 2-by-4-inch 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 puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth.
- Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
- Coat a 9-by-13-inch baking dish with oil. Place 1 heaping tablespoon 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 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
Nutrition Facts : Calories 36.3, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.1, Sodium 78.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 1.9
JUMBO LUMP CRAB FILLED SWEET POTATO CANNELLONI WITH PARMIGIANO SAUCE
Steps:
- Toss the apples with the lemon juice to coat in a small bowl.
- Slice the sweet potato, using a Japanese mandolin slicer, lengthwise into 18 very thin slices. Adjust the mandolin to a thicker setting (matchstick thickness). Slice the remaining sweet potato into larger slices, and then slice those with a knife and cut into brunoise.
- Bring a large pot of water to a boil and sprinkle with salt. Cook the sweet potato slices until just al dente, 3 to 5 minutes. Let cool on a sheet tray.
- Heat the butter in a small saute pan over medium heat. Add the brunoise sweet potatoes and a pinch of salt and cook until tender but not mushy, about 5 minutes. Remove from the heat.
- Mix the crushed red pepper flakes, scallions, half of the apples and the mustard in a large bowl and season with salt. Gently fold in the crab using a rubber spatula, being careful not to break up the meat.
- On a clean flat surface, lay out 1 of the sweet potato slices. Spoon about 1 tablespoon of the crab filling 1 inch from a short side. Fold the border over the filling, and then continue to roll up the cannelloni. Transfer the cannelloni to plates seam-side down, using a small offset spatula. Continue the process, plating 3 cannelloni per plate. Top each plate of cannelloni with 2 teaspoons of the remaining apples and 2 teaspoons of the sauteed sweet potatoes. Cover with some of the Parmigano Sauce and a few sprinkles of grated Parmigano-Reggiano. Lightly brown the tops, using a torch, and serve with the arugula.
- Heat the olive oil in a saute pan over medium heat. Once the oil is hot, cook the onions until softened, about 5 minutes, and then pour in the milk and simmer. Melt the butter in another saute pan over medium heat, and then add the flour and cook until the flour and butter resemble wet sand, 3 to 4 minutes. Strain the milk and gradually whisk into the butter and flour until incorporated, and then season with salt and nutmeg. Slowly bring the mixture to a boil, stirring frequently to prevent scorching on the bottom. Once the sauce has come to a boil and thickened, stir in the grated Parmigiano-Reggiano. Remove from the heat and stir in the creme fraiche. Taste and adjust the seasoning, if needed.
SWEET POTATO CANNELLONI
Steps:
- 1. Preheat oven to 375. 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. 2. 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 2-by-4-inch rectangle. 3. 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. 4. Remove peel from baked sweet potato, and puree flesh in a food processor until smooth. Add cottage cheese, and puree until smooth. 5. Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper. 6. Coat a 9-by-13-inch baking dish with cooking spray. Place 1 heaping tablespoon 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. 7. Bake until heated through, 10 to 15 minutes. Sprinkle with walnuts and shaved Parmesan.
More about "sweet potato cannelloni recipes"
SWEET POTATO CANNELLONI RECIPE - DELISH
From delish.com
Cuisine AmericanCategory Healthy, Vegetarian, Dinner, Main DishServings 6Estimated Reading Time 2 mins
TRY THIS EXOTIC RECIPE OF SWEET POTATO AND MUSHROOM …
From herzindagi.com
LEEK AND SWEET POTATO CANNELLONI – EASY CHEESY …
From easycheesyvegetarian.com
SWEET POTATO, GOAT CHEESE & RICOTTA CANNELLONI
From rachaelraymag.com
YOUR RECIPE TODAY - SWEET POTATO CANNELLONI
From rinewstoday.com
CANNELLONI WITH SWEET POTATO, RICOTTA AND …
From barilla.com
SWEET POTATO CANNELLONI - STEVEN AND CHRIS - CBC.CA
From cbc.ca
SWEET POTATO CANNELLONI RECIPE - RECIPEYUM
From recipeyum.com.au
SWEET POTATO CANNELLONI - FRIDAY MAGAZINE
From fridaymagazine.ae
SWEET POTATO CANNELLONI WITH PUMPKIN CREMA AND GORGONZOLA
From valleytable.com
SWEET POTATO CANNELLONI - STEVEN AND CHRIS
From cbc.ca
SWEET POTATO CANNELLONI RECIPE
From pinterest.com
SWEET POTATO CANNELLONI RECIPE | RECIPE | FOOD, RECIPES, …
From pinterest.ca
SWEET POTATO CANNELLONI | PRODUCTS | GRAVOX
From gravox.com.au
SWEET POTATO AND MUSHROOM CANNELLONI WITH BRAISED …
From seriouseats.com
SWEET POTATO, MUSHROOM, SPINACH & RICOTTA CANNELLONI
From thecombisteamqueen.com
TURKEY, SWEET POTATO AND KALE CANNELLONI - CAFE DELITES
From cafedelites.com
SWEET POTATO AND MUSHROOM CANNELLONI WITH BRAISED ESCAROLE AND …
From fooddiez.com
GRILLED SWEET POTATO RECIPE - CANNELLONI PASTA
From cannellonipasta.blogspot.com
JUMBO LUMP CRAB FILLED SWEET POTATO CANNELLONI WITH PARMIGIANO …
From recipenet.org
SWEET POTATO CANELLONI | ROBERT ROSE
SWEET POTATO RICOTTA AND SPINACH CANNELLONI RECIPE
From madamfood.blogspot.com
SWEET POTATO CANNELLONI WITH GARLIC BECHAMEL | RECIPE | RECIPES ...
From pinterest.com.au
SWEET POTATO CANNELLONI. ON BAKESPACE.COM
From bakespace.com
SWEET POTATO CANNELLONI - MEALPLANNERPRO.COM
From mealplannerpro.com
SWEET POTATO CANNELLONI - KITCHENAID.COM.AU
From kitchenaid.com.au
CANNELLONI WITH SWEET POTATOES AND BACON "LUCIANO" - RECIPE
From en.edunclub.ru
SWEET POTATO CANNELLONI :: QUICK AND SIMPLE RECIPES
From rosacooking.com
SWEET POTATO ARCHIVES - HOMIEATS.
From homieats.com
VEGETARIAN SWEET POTATO CANNELLONI - THE HOMEMADE BABY FOOD …
From blog.homemade-baby-food-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love