2 California Sweetpotatoes, peeled and cut into 1 inch cubes
24 oz part-skim ricotta
1 container of manicotti noodles (whole-grain if you can find it)
¼ cup parsley, chopped
1 tbsp garlic, chopped
20 oz tomato puree, seasoned with salt, pepper and garlic (use tomato puree or diced tomatoes versus store bought tomato sauces which have added sugar – esp since you already have sweetness from the sweetpotato)
Extra virgin olive oil
¼ cup shaved parmesan cheese
Salt and pepper to taste
Prep time: approx. 70 min.
Preheat oven to 425. Drizzle sweetpotatoes with olive oil and sprinkle with salt and pepper. Toss then and lay onto a baking sheet and roast for 30 minutes. Meanwhile, cook manicotti according to directions (ours was 6 min for al dente). Remove manicotti and set on wire rack to drain. Once sweetpotatoes are roasted, mash them and place into a large mixing bowl. Turn oven down to 400. Add ricotta, parsley, garlic, salt and pepper to taste. Don’t over mix – keep small chunks of sweetpotato in mixture. Using a skinny spoon or knife, stuff manicotti with filling and place on the counter. Drizzle olive oil into 2 medium size Pyrex baking dishes. Add ½ of the tomato puree to the dishes. Add manicotti so they’re snug in the dishes. Pour the rest of the puree over the manicotti. Top with shaved parmesan cheese and place and cover with tin foil. Bake for 30 minutes. At 30 minutes, if desired, put the oven on broil, remove foil and broil for 2 minutes, just until cheese starts to brown. Remove from oven carefully and let rest 5 minutes. Enjoy with a green salad.