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.