Sweet potato cannelloni

Preparation steps

• Peel a squash, grate it and wash it well. Cut the round protruding parts so that you get a rectangle 10x20 cm. My potatoes were more round and I didn’t get these dimensions, but the same was fine. Thinly slice the resulting rectangle into currants, and lightly salt the rest of the mashed potatoes and sprinkle with a little oil, then bake on a baking sheet lined with baking paper. Bake for 20 minutes at 200 degrees. Cool the roast.
• Meanwhile, boil salted water, then blanch the potato slices for 2-3 min. Drain the blanched potatoes and leave to cool. Place the cooled baked potato leftovers in a multipractice and add the ricotta, then grind everything into a uniform mass.
• Transfer the resulting mixture to a mixing bowl and add the washed, unpeeled and finely chopped apple, chopped onion, parmesan, salt and pepper. Mix everything well. Lay a slice of cold and blanched potatoes on a flat surface, place a spoonful of stuffing on one edge and roll. Arrange the resulting rolls on a coated baking sheet.
• Lightly oil the cannelloni and bake in a preheated oven at 190 degrees for about 30 minutes until nicely browned at the edges. Serve the roasted cannelloni with warmed tomato sauce and sprinkle with grated Parmesan cheese.