Sweet Potato Canneloni (Manicotti)

Today was the last day of the 2008/9 School Year at Machon Pardes, where I run the kitchen. Following a minhag (custom) that I established over the past few years while working at Pardes, the closing meal today had as its main course Sweet Potato Canneloni (or Mannicoti, as the Americans call it!). It proved to be a tremendous success! I am not very good at inventing recipes, although do manage to follows other people recipes pretty well. This recipe, however, is one that I did "invent", the idea for the dish coming from something that I heard was served at a Simcha (joyous event). I think it's worth the effort, and it is a great dish to make for Shavuot, when many of us have the custom to eat dishes that contain dairy products.

Hope that you will enjoy making the dish - and am sure you and your guests will enjoy polishing it off!

I take this opportunity to wish the wonderful Students of Pardes every success for the coming year - be it at Pardes, for those continuing in 2009/10, or elsewhere... where-ever that may be!

Best wishes from Jerusalem,

DSB (David S. Berman)

Sweet Potato Canneloni (Manicotti)
Filling:
2 medium sweet potatoes
1 medium white potato
1 small onion
1 container cottage or ricotta cheese
salt and pepper
optional – garlic, nutmeg
White sauce:
50 grams butter or margarine
50 grams flour
2 cups milk
salt and white pepper
Boil pot of water. Add white potato. In 5 minutes, add sweet potatoes and onion. Boil til white potato is soft. Remove and drain, mash. Add cheese and seasonings. Set aside.
Melt butter and add flour, stir til flour is absorbed. Slowly add milk over low flame til sauce is thickened. Add salt and pepper.
Stuff manicotti noodles with potato mixture (either with spoon or make a piping bag – cut small hole at end of plastic bag). Place in a greased pan. Pour sauce over all. Sprinkle shredded cheese over top. Bake at 180 degrees for 45 minutes to an hour.