Sweet potato cannelloni

Instructions

1. Step 1

   Preheat oven to 220°C. Grease a 20 x 30cm (base measurement) ovenproof dish with oil.

2. Step 2

   Cook sweet potato in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.

3. Step 3

   Meanwhile, to make the béchamel, melt butter in a large saucepan over medium-high heat until foaming. Add shallot and garlic. Cook for 1-2 minutes or until soft. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add half the milk, whisking until smooth. Gradually add remaining milk, whisking constantly until smooth. Add Gravox Cheese Finishing Sauce. Place pan over medium-high heat and bring to boil, stirring constantly. Bring to a simmer. Cook for 2-3 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap.

4. Step 4

   Pour ¾ cup of béchamel sauce over base of prepared dish. Place the sweet potato, ricotta, parmesan, basil and garlic in a bowl. Mash until smooth. Season with salt and pepper. Set aside for 5 minutes to cool slightly. Place a lasagna sheet on a clean work surface. Place sweet potato mixture along length of each lasagna sheet and roll up to form a tube. Lay tubes side by side in the dish. Repeat with remaining lasagna sheets and filling. Pour over remaining béchamel sauce. Cover with foil. Bake for 20 minutes.

5. Step 5

   Remove foil. Sprinkle with cheeses and bake for 25 minutes or until pasta is tender and cheese is golden. Set aside to cool slightly. Serve with salad or steamed vegetables.