Ingredients
1 box cannelloni shells
2 sweet potatoes
1 cup ricotta cheese
5 tbsp pesto
1 cup grated Parmesan
2 cups of Italian tomato sauce
1 cup of shredded mozzarella cheese
Salt and pepper

Method
Preheat oven to 180c
Add 1 cup of tomato sauce to the bottom of a baking dish.
Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
Let potatoes cool, in a large bowl, add sweet potato flesh, ricotta cheese, pesto, and parmesan cheese.
Mix very well in the food processor.
Season sweet potato mixture to taste with salt and pepper.
Boil the cannelloni in salted water until al dente, approximately 8 minutes.
Drain the cannelloni and lay them out on a baking sheet. Place the mixture into a piping bag and pipe the sweet potato filling into each cannelloni and place into baking dish
Cover with the remaining 1 cup of sauce and the mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes or until top is brown.