Cinnamon-Roasted Sweet Potato Lasagna Rolls with Ricotta & Cranberry Glaze

⭐ Servings: 6–8 rolls

⭐ Prep Time: 25 min

⭐ Cook Time: 30 min

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📝 Ingredients

For the Sweet Potato Filling
• 🍠 2 large sweet potatoes, peeled & cubed
• 🧈 2 tbsp melted butter (or olive oil)
• 🧂 Salt & pepper to taste
• 🌿 1 tsp cinnamon
• 🍁 Optional: 1 tbsp maple syrup

For the Ricotta Layer
• 🧀 1 cup ricotta cheese
• 🧂 Salt & pepper
• 🌱 1 tbsp chopped fresh sage or thyme (optional)
• 🥣 1–2 tbsp milk or cream (if you want it smoother)

For the Rolls
• 🍜 8–10 lasagna sheets, cooked until just tender
• 🧀 ½ cup shredded mozzarella or parmesan (optional)

For the Cranberry Glaze
• 🍒 1 cup cranberry sauce
• 🍯 1 tbsp honey
• 🍋 1 tsp lemon juice
• 🔥 Optional pinch of chili flakes

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👩‍🍳 Instructions

1️⃣ Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Toss sweet potato cubes with melted butter, cinnamon, salt, pepper, and optional maple syrup.
3. Spread on a baking sheet and roast 20–25 minutes until soft and caramelized.
4. Mash lightly with a fork — leave a little texture.

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2️⃣ Prepare the Ricotta Mixture
1. In a bowl, mix ricotta with salt, pepper, herbs, and milk (if needed).
2. Stir until creamy.

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3️⃣ Make the Rolls
1. Lay out the cooked lasagna sheets.
2. Spread a thin layer of ricotta on each sheet.
3. Add a spoonful of roasted sweet potato mash on top.
4. Sprinkle a bit of mozzarella/parmesan if using.
5. Roll each sheet gently into a spiral.
6. Place all rolls in a greased baking dish.

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4️⃣ Bake
• Bake at 180°C (350°F) for 15–20 minutes, until heated through and lightly golden.

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5️⃣ Make the Cranberry Glaze

In a small saucepan:
1. Heat the cranberry sauce with honey and lemon juice.
2. Simmer 3–4 minutes until glossy.

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6️⃣ Serve
• Drizzle the warm cranberry glaze all over the rolls.
• Garnish with fresh sage or thyme.
• Serve warm and enjoy! 🍠🍒✨