Side Dishes
This sweet potato cannelloni recipe transforms a simple side into a showstopping vegetarian main dish with layers of roasted sweet potato, herbed ricotta, and a velvety cream sauce. The key lies in perfectly roasted sweet potatoes—tender yet holding their shape—and a filling that balances sweetness with savory herbs.
What makes this version special is how the sweet potato’s natural caramelization enhances the cheese, creating a filling that’s rich without being heavy.
Assembly is where the magic happens: thin pasta sheets wrap around the filling, then bake until golden under a luscious herbed cream sauce. The technique is straightforward—no fancy equipment needed—but the result is restaurant-quality cannelloni with crisp edges and a creamy center.
This recipe also offers flexibility: swap the cream sauce for marinara or use vegan cheese for a lighter option.
By the time you slice into these baked twists, you’ll uncover layers of flavor—sweet, herby, and cheesy—all held together by tender pasta. The dish serves beautifully as a vegetarian centerpiece or alongside grilled meats for a hearty meal.
The aroma alone will have everyone asking for seconds, and the best part? It’s easier to make than it looks.
Perfect for dinner parties or weeknight dinners, this cannelloni recipe delivers comfort food with a gourmet twist. The secret is in the roasting and layering—simple steps that make all the difference. Let’s get cooking!
Ingredients for sweet potato cannelloni
Roasted sweet potatoes meet herbed ricotta and velvety cream sauce in this vegetarian showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 4 whole | Medium-sized, peeled and cubed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting sweet potatoes |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Whole Milk Ricotta Cheese 🧀 | 15 oz | Part-skim works too |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Sage Leaves 🌿 | ¼ cup | Chopped, for herbed filling |
| Fresh Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Large Eggs 🥚 | 2 whole | For egg wash |
| All-Purpose Flour 🌾 | ½ cup | For dredging pasta |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Vegetable Broth 💧 | 1 cup | Low-sodium preferred |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Unsalted Butter 🧈 | 2 tbsp | For sauce |
| Cannelloni Pasta Sheets 🍝 | 12 pieces | Fresh or dried, cut lengthwise |
The sweet potatoes are the foundation—choose vibrant, firm sweet potatoes with no soft spots. Roast them until caramelized but still tender; undercooked pieces will turn mushy when baked. For even cooking, cut them into uniform cubes. Whole Foods or local farmers markets often carry the sweetest varieties. Season generously with salt and pepper before roasting—this enhances their natural sweetness and balances the herbed filling. If you're short on time, microwave the cubes for 5 minutes before roasting to jumpstart the process.
No ricotta? Substitute cottage cheese blended with a splash of milk—it’ll be slightly thicker but works in a pinch. Fresh herbs are ideal, but dried parsley and sage at one-third the amount will suffice. For a lighter sauce, swap heavy cream for half-and-half or coconut cream. The cannelloni sheets can be tricky to find; Italian markets or specialty grocery stores usually carry them, or use lasagna noodles cut lengthwise. If your pasta sheets are too thick, boil them for 2 minutes before filling to soften slightly—this prevents cracking during baking.
Store the roasted sweet potatoes in an airtight container for up to 3 days; they reheat beautifully in the microwave. The herbed filling keeps for 2 days in the fridge, so assemble the cannelloni just before baking. For make-ahead convenience, bake the assembled dish, cool completely, then refrigerate for up to 2 days—reheat covered with foil at 375°F (190°C) until warmed through. The sauce can be prepped ahead and reheated gently on the stove, stirring in extra broth if it thickens too much.
Why You'll Love This Recipe
- No Boil Required: I slice the sweet potatoes thin—like for lasagna—then roast them until tender. No waiting for pasta to cook, no soggy mess. Just crispy edges and a caramelized center every time.
- Creamy Without the Guilt: That dollop of cream cheese in the filling makes it rich but smooth, not heavy. Honestly, it’s the kind of comfort that doesn’t leave you stuffed for hours—just satisfied.
- Meal Prep Hero: These hold up for days in the fridge, reheating beautifully in the oven or microwave. Pack them for lunches or freeze half for when you’re too tired to cook. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxe: Sweet potatoes and cream cheese stretch further than you’d think. I’ve fed six people for under $15, and no one ever guesses it’s not some fancy imported pasta dish.
Step-by-step instructions for sweet potato cannelloni
Transform roasted sweet potatoes into rich, cheesy cannelloni with a velvety herbed cream sauce.
Roast Sweet Potatoes Until Tender
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the 4 whole large sweet potatoes that you've peeled and cubed with 0.5 cup extra-virgin olive oil, 1.5 teaspoons kosher salt, and 0.5 teaspoon freshly ground black pepper. Spread them in a single layer on the baking sheet.
Roast for 30-35 minutes until the edges are golden brown and a knife slides in easily with minimal resistance. The cubes should be soft but not mushy—this texture ensures they hold their shape when stuffed. Let them cool slightly before proceeding, as hot sweet potatoes will melt the cheese filling prematurely.
Prepare the Herbed Cheese Filling
In a large mixing bowl, combine the 8 ounces cream cheese and 15 ounces whole milk ricotta cheese until smooth. Add the 0.25 cup finely chopped fresh parsley, 0.25 cup chopped fresh sage leaves, and 3 minced fresh garlic cloves, mixing until evenly distributed. The filling should be thick but spreadable—if it's too stiff, add 1 tablespoon of reserved pasta water.
Fold in the cooled roasted sweet potatoes, pressing gently to incorporate them fully. The mixture should be cohesive enough to hold its shape when stuffed into the pasta sheets. Taste and adjust seasoning with additional salt or pepper if needed. Cover the bowl and refrigerate while you prepare the pasta.
Assemble and Bake the Cannelloni
Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the 12 pieces cannelloni pasta sheets according to package directions until al dente. Drain and immediately transfer them to a baking dish lined with parchment paper.
Spoon approximately 2 tablespoons of the herbed cheese filling onto each pasta sheet, then roll it up tightly. Place the cannelloni seam-side down in a greased 9x13-inch baking dish. In a small bowl, whisk together the 2 whole large eggs and 0.5 cup all-purpose flour to create an egg wash. Brush this mixture over the top of each cannelloni to help them hold together during baking.
Prepare the Cream Sauce
In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat. Add the 1.5 cups heavy cream and bring to a gentle simmer. Stir in the 1 cup vegetable broth and 0.5 cup grated parmesan cheese, then reduce heat to low and let it thicken slightly, about 5 minutes. The sauce should coat the back of a spoon but still be pourable.
Pour the sauce evenly over the assembled cannelloni in the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown and the sauce has thickened. Let the cannelloni rest for 5 minutes before serving to allow the filling to set slightly.
Pro Tips For Making Sweet Potato Cannelloni
- ROAST SWEET POTATOES UNTIL SOFT: Bake them at 400°F (200°C) for 45–55 minutes until a fork slides in like butter—no fighting with undercooked, gluey centers. Poke them twice with a fork before roasting to speed up the process (yes, even if you’re impatient like me).
- SLICE WHEN HOT (YES, REALLY): Pull the roasted sweet potatoes straight from the oven and slice them while still piping hot—this prevents them from falling apart when you try to roll them later. A sharp chef’s knife makes this easier, but don’t rush it; let the knife do the work.
- SALT THE CREAM CHEESE: Mix in at least ½ teaspoon of kosher salt per 8 oz of cream cheese before folding it into your filling—this balances the sweetness of the potatoes and cuts through the richness. Trust me, unsalted cream cheese here is a flavor crime.
- WRAP THEM TIGHT (OR THEY’LL UNRAVEL): Roll each slice snugly around the filling, tucking in the sides like a burrito—loose rolls mean messy cannelloni. If they’re stubborn, chill them for 10 minutes first; they’ll hold shape better when baked. (Your future self will thank you.)
Make-ahead tips for leftovers
Prep Ahead Filling
The herbed cheese filling is the first component you can prepare in advance, saving 20-30 minutes of active time later. Mix the 8 oz cream cheese, 15 oz ricotta, herbs, and garlic in a bowl, then fold in the cooled roasted sweet potatoes.
Store this filling in an airtight container for up to 2 days—it actually tastes better after resting as the flavors meld. When ready to assemble, let it sit at room temperature for 10 minutes to soften slightly for easier rolling. 💡
Boil Pasta Early
Cannelloni sheets can be pre-cooked and stored in the fridge for 3 days or frozen for 1 month—just boil them for 1 minute less than package instructions to prevent overcooking. Drain, rinse with cold water, and pat dry before assembling.
For freezing, lay them flat on a baking sheet until firm, then transfer to a ziplock bag with parchment between layers. Thaw in cold water before using. This step eliminates last-minute boiling stress! ✨
Assemble Unbaked
Roll the cannelloni with filling, place them seam-side down in a single layer on a parchment-lined tray, and refrigerate for up to 6 hours before baking. This prevents the filling from oozing out during transport or storage.
Cover tightly with plastic wrap and refrigerate—when ready to bake, simply transfer to your dish, add sauce, and pop in the oven. Pro tip: Use parchment paper under the assembled cannelloni to prevent sticking. 🍽️
Sauce Make-Ahead
The cream sauce can be prepped 2 days ahead and stored in the fridge. Reheat gently on the stove with a splash of vegetable broth to restore creaminess. For freezing, cool completely, then transfer to an airtight container with a lid.
Thaw overnight in the fridge and reheat slowly—never microwave directly, as it can curdle. I like to reheat mine in a double boiler for silky texture. 💛
Bake and Store
Bake the assembled cannelloni as directed, then let cool completely before refrigerating for up to 2 days. Reheat covered with foil at 375°F for 15-20 minutes until bubbly. For freezing, bake first, cool completely, then wrap tightly in foil and plastic wrap.
Thaw overnight in the fridge before reheating. The sauce may thicken slightly—add a splash of broth when reheating. 🔥
Portion for Meals
Divide baked cannelloni into individual portions before storing to simplify reheating. Use quart-sized freezer bags for single servings—lay one piece flat, seal, and freeze. When ready to eat, microwave on 50% power for 2-3 minutes covered with a damp paper towel.
This keeps the pasta tender and sauce creamy without drying out. Perfect for meal prep! 💪
Nutrition facts
Frequently asked questions
Can I use regular lasagna noodles instead of cannelloni sheets?
Yes! Cut lasagna noodles lengthwise into strips about 2 inches wide to mimic cannelloni sheets. Boil them for 1 minute less than package instructions to prevent overcooking, as they'll bake longer. The texture will be similar, though slightly thicker.
How do I prevent the filling from leaking when baking?
Chill the assembled cannelloni for 30 minutes before baking to firm up the cheese. Use 2 tablespoons of filling per sheet (not more) and roll tightly. Brush with egg wash and bake covered with foil first to set the filling.
Can I make this recipe vegan?
Replace ricotta with cashew cream (blend soaked cashews with lemon juice), cream cheese with vegan cream cheese, and use nutritional yeast for Parmesan. The sweet potatoes will still shine—just adjust seasoning to taste.
Why did my sweet potatoes turn mushy?
Over-roasting or under-seasoning causes mushiness. Roast at 400°F for 30-35 minutes—test with a knife. Season well with salt before roasting to balance sweetness. If they're still too soft, drain excess liquid from the filling before assembling.
What's the best way to reheat leftovers?
Cover with foil and reheat at 375°F (190°C) for 15-20 minutes until bubbly. For microwave reheating, use 50% power for 2 minutes** covered with a damp paper towel to keep the sauce creamy.