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Ingredients

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Directions

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  • For filling, in a covered large saucepan cook sweet potatoes in enough boiling water to cover about 30 minutes or until tender; drain. Cool slightly. Peel sweet potatoes and return to saucepan. Mash with a potato masher.

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  • Meanwhile, in a small saucepan combine half-and-half, butter, ginger, and garlic. Bring to boiling; remove from heat. Let stand, covered, for 15 minutes. Strain through a fine-mesh sieve; discard solids. Stir half-and-half mixture, salt, and pepper into mashed sweet potatoes. Stir in chicken; cover and set aside.

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  • Using a small spoon, stuff each manicotti shell with a scant 1/3 cup of the filling. Place in the prepared baking dish. In a small bowl combine cream cheese and milk; spoon over manicotti shells. Sprinkle with cheese. Cover with foil.

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  • Bake for 30 to 35 minutes or until heated through. Sprinkle with chives.

*

You can use the meat from a purchased roasted chicken, frozen diced cooked chicken, or leftover roasted or grilled chicken.

Make-Ahead Directions:

Prepare as directed through Step 4. Chill for 2 to 24 hours. To serve, preheat oven to 350°F. Bake, covered, about 45 minutes or until heated through. Sprinkle with chives.

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Nutrition Facts

420 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 70 mg cholesterol; 713 mg sodium. 527 mg potassium; 53 g carbohydrates; 4 g fiber; 9 g sugar; 22 g protein; 0 g trans fatty acid; 162 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 2 mg iron;

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