Filling for manicotti or canoli
I made sweet potato today
9×7 pan
3/4 of 15 oz container of whole milk Ricotta
1 pkg of mozzerella
1/2 c parmasean
2 eggs
1/8 tsp pepper
1 clove garlic minced well
1/8 tsp italian seasoning
1 sweet potato…thin sliced on the Kitchen aid veggie sheet cutter.
for softer sweet potatoes put the sweet potato sheets in a pan and pour boiling water over them to blanch them and soften them prior to filling and rolling.
Mix filling, Fill and roll up… line in a small dish. Cover with foil and Bake for 1 hr at 350°
Sprinkle with more mozzarella cheese. make sure sweet potato is soft. Maybe after 45 min, crank it to 400°