Ingredients:

  • 1 large sweet potato (about 450g / 1 lb), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (450g)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 5 ounces kale (140g), stems removed and chopped
  • ½ cup chicken broth (120 ml)
  • ¼ cup grated Parmesan cheese (25g), plus more for topping
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups milk (720 ml), warmed
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon white pepper (1.25 ml)
  • Pinch of ground nutmeg
  • 12-14 cannelloni tubes (dried or fresh)
  • ½ cup grated Parmesan cheese (50g), for topping

Instructions:

  1. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  2. Sauté onion and garlic in olive oil. Add ground turkey and cook, breaking it up, until browned. Drain any excess fat. Stir in Italian seasoning, salt, and pepper.
  3. Add chopped kale and chicken broth to the turkey mixture. Cook until kale is wilted. Stir in roasted sweet potato and Parmesan cheese.
  4. Melt butter in a saucepan. Whisk in flour until smooth. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly. Simmer until thickened. Stir in salt, white pepper, and nutmeg.
  5. Using a piping bag or spoon, carefully fill each cannelloni tube with the turkey and sweet potato mixture.
  6. Spread a thin layer of béchamel sauce in the bottom of the baking dish. Arrange filled cannelloni tubes in the dish. Pour remaining béchamel sauce over the cannelloni. Sprinkle with Parmesan cheese.
  7. Bake until golden brown and bubbly. Let stand for a few minutes before serving.