Thursday, December 6, 2012

Sweet Potato Cannelloni

Pulled-pork filled Sweet Potato Cannelloni

adapted from this recipe at Fifteen Spatulas

Slice a Sweet Potato as thinly as you can. (They should be thin enough to 

bend a bit without breaking) I'm pretty proud of my knife skills tonight...the 

Website I got the recipe from said you need a mandolin to get the slices 

thin enough.  I used my French Chef Knife.

Bring a pot of water to a boil, and then drop in your sweet potato slices. Boil them for 3-5 minutes.  You want them to be flexible, but not so soft that they break.  When you think they are done, remove them from the water and lay them out to cool/dry.

For my filling, I used some pulled-pork* salad that I made with some of the  I made last weekend: Pulled Pork, Granny Smith Apple, Mayo, Avocado.  

*1+ pound pork tenderloin, flour/cinnamon rub, 1/2 bottle raspberry wheat Shocktop Beer, c. 2 cups apple cider, and some Jack Daniel's Honey Smokehouse BBQ sauce

When the sweet potato slices are cool, spoon some pork salad onto a slice and carefully wrap it, placing it seam-side down on a plate.

My cannelloni looked so small and lonely on the plate, so I also made up a pasta dish to go with them.

I sauteed sweet potato slices and mushrooms, boiled some rotini, heated up some pulled pork, and made gravy out of the liquid I saved from the crock pot when I made the pulled pork.  Mixed it all together, and had a tasty pasta dish to go with my cannelloni.


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