Sweet Potato Filled Manicotti

I saw one of Kevin Belton‘s episodes recently on Louisiana Yams. One of the recipes on the show was for making sweet potato ravioli. While he doesn’t have the recipe on his website, my local Create TV station showed it twice in one day so I was able to scribble down the recipe, as I haven’t been able to find it online.

I’ve never had much luck with ravioli – they always seem to explode on me. So, I decided to try filling manicotti shells. After boiling them, they were large enough for me to spoon the filling in. I recommend using a small spoon or a piping bag to fill them, otherwise you risk tearing them. For even easier filling, you might want to try using large pasta shells instead.

The flavor of the filling is quite good but combined with the mushroom pecan sauce is what makes this dish a real winner. I cheated with a jar of portobello mushrooms I had in the cabinet but 8 ounces of fresh sliced would be great, too.

I used cottage cheese but ricotta cheese would also work in the filling.

This recipe uses dairy and eggs but no meat and so would be a good offering for vegetarians.

Sweet Potato Filled Manicotti

Sweet potato filling:
1 cup cottage cheese
2 cups cooked sweet potato, mashed
1/4 cup parmesan cheese, grated
1 egg
1 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt

6-8 manicotti shells

Buttered mushroom and pecan sauce
½ cup unsalted butter
1 – 16 ounce jar portobello mushrooms (about a cup when cooked)
½ cup pecans, chopped
Salt and pepper to taste

In a food processor combine cottage cheese, mashed sweet potato, parmesan cheese, egg and seasonings. Process until smooth.

Bring 2 quarts of water to a boil. Place in the shells and add a generous pinch of salt. Boil about 4 minutes or until tender enough to work. The shells will finish cooking in the oven once filled.

Use a spoon or piping bag to put the filling in the shells. Place the shells in a casserole dish and preheat the oven to 350 degrees F.

In a skillet over medium heat melt the butter. Once the foam has subsided and it begins to turn golden, add the mushrooms and sauté for 5 minutes. Add in pecans and seasoning, stir well to combine.

Spoon over the filled manicotti shells and cover the dish with foil. Bake for 15 minutes. Serve warm.

Of course, now Michelle is dreaming of what else we can fill with that sweet potato filling. Any ideas?

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