Sweet potato cannelloni with garlic bechamel

Method

• Step 1
  Preheat oven to 220°C. Brush a 20 x 30cm (base measurement) ovenproof dish with oil.
• Step 2
  Place sweet potato, in a single layer, in a large ovenproof, microwave-safe dish. Add the oil and water. Cover with plastic wrap and microwave on High/800watts/100% for 5 minutes. Remove plastic wrap. Transfer to oven. Cook, turning occasionally, for 25 minutes or until golden. Reduce oven temperature to 200°C.
• Step 3
  Meanwhile, to make the bechamel, melt butter in a large saucepan over medium-high heat until foaming. Add shallot and garlic. Cook for 1-2 minutes or until soft. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add half the milk, whisking until smooth. Gradually add remaining milk, whisking constantly until smooth. Place pan over medium-high heat and bring to boil, stirring constantly. Bring to a simmer. Cook for 2-3 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap.
• Step 4
  Place the sweet potato, ricotta, parmigiano reggiano, basil and garlic in a bowl. Mash until smooth. Season with salt and pepper. Set aside for 5 minutes to cool slightly. Fill cannelloni tubes with sweet potato mixture.
• Step 5
  Pour 3/4 cup of bechamel over base of prepared dish. Place cannelloni, in a single layer, over the sauce. Pour over remaining bechamel. Cover with foil. Bake for 20 minutes. Remove foil. Top with mozzarella and pancetta. Bake for 25 minutes or until pasta is tender and mozzarella is golden. Set aside to cool slightly. Top with basil or rocket.