Cannoli Kitchen Yamato is a playful fusion dessert that combines the crisp, fried shell of a classic Italian cannoli with the clean, subtly sweet flavors of Japanese yam (sweet potato). The shell is made from a traditional cannoli dough, while the filling is a silky, lightly spiced sweet potato cream. It works because the earthy sweetness of the yam pairs beautifully with the rich ricotta and the crunchy, cinnamon-kissed shell, offering a dessert that feels both familiar and excitingly new.
Ingredients
For the Cannoli Shells
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup (60 ml) dry white wine or sweet Marsala
- 1 teaspoon white vinegar
- Vegetable oil, for frying (about 4 cups / 960 ml)
- 1 egg white, lightly beaten (for sealing shells)
For the Sweet Potato Filling
- 1 large Japanese sweet potato (about 1 lb / 450 g), peeled and cubed
- 1 cup (250 g) whole-milk ricotta cheese, drained
- 1/2 cup (100 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For Garnish
- 1/2 cup (60 g) chopped pistachios
- 2 tablespoons (15 g) powdered sugar, for dusting
Instructions
- Make the sweet potato filling: Place the cubed sweet potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain well and let cool slightly.
- While the sweet potato cooks, drain the ricotta: line a fine-mesh strainer with cheesecloth or a clean kitchen towel, set it over a bowl, and add the ricotta. Refrigerate while you continue.
- Mash the cooked sweet potato until smooth. In a medium bowl, combine the mashed sweet potato, drained ricotta, powdered sugar, vanilla, ginger, nutmeg, and salt. Mix until completely smooth. Cover and refrigerate until needed.
- Make the cannoli dough: In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, wine, and vinegar. Add to the flour mixture and stir until a dough forms. Turn out onto a lightly floured surface and knead for 2–3 minutes, until smooth. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Heat about 2 inches (5 cm) of vegetable oil in a deep, heavy pot to 350°F (175°C). While the oil heats, roll the dough out on a floured surface to about 1/8-inch (3 mm) thickness.
- Cut the dough into 4-inch (10 cm) rounds. Wrap each round around a cannoli tube (or a metal tube about 1 inch / 2.5 cm in diameter), overlapping the edges. Brush the overlapping edge with a little egg white and press to seal.
- Fry the shells in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels. While still warm, carefully slide the shells off the tubes. Let cool completely.
- Assemble: Just before serving, spoon the sweet potato filling into a piping bag fitted with a star tip. Pipe the filling into both ends of each shell, filling generously.
- Dip the ends of the filled cannoli into the chopped pistachios. Dust with powdered sugar and serve immediately.
Tips
- Drain the ricotta well: Excess moisture in the ricotta will make the filling runny. Let it drain for at least 30 minutes (or up to 2 hours) before mixing.
- Keep the dough thin: Roll the dough as thin as possible—about 1/8 inch (3 mm)—so the shells become shatteringly crisp. Thicker dough will be doughy and chewy.
- Don’t overfill the shells: Fill cannoli only right before serving. If filled too early, the shells will absorb moisture from the filling and lose their crunch.
- No cannoli tubes? You can use clean, dry metal or wooden dowels about 1 inch (2.5 cm) in diameter. Wrap the dough around them and fry as directed.
Serving Suggestions
Serve these cannoli as a dessert at a dinner party, alongside espresso or a sweet dessert wine. They also work well on a dessert buffet—just keep the filling and shells separate until serving time. For a more decadent presentation, drizzle with melted chocolate or a little honey before dusting with powdered sugar.
Variations
- Chocolate-Dipped: After filling, dip one end of each cannoli into melted dark chocolate and let set on parchment paper before serving.
- Spiced Sweet Potato: Add 1/2 teaspoon of Chinese five-spice powder to the filling for a more aromatic, fusion twist.
- Vegan Version: Replace the ricotta with a thick coconut cream (chilled and whipped) and use a plant-based butter substitute. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the dough instead of the egg, and omit the egg white (use water to seal).
- Citrus Zest: Add 1 teaspoon of orange zest to the filling for a bright, fresh note.
Storage and Reheating
Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 3 days. The sweet potato filling can be refrigerated in a covered container for up to 3 days. Once filled, cannoli are best eaten within 2 hours—after that, the shells will soften. To re-crisp unfilled shells, place them on a baking sheet in a 350°F (175°C) oven for 5 minutes. Do not reheat filled cannoli; the filling will become runny.
Frequently Asked Questions
Can I use regular sweet potatoes instead of Japanese yam?
Yes, but the color and flavor will differ. Japanese sweet potatoes are drier and more starchy, which makes a thicker filling. Regular orange sweet potatoes are moister and will need less liquid—you may need to add a little more powdered sugar to thicken the filling.
Why did my cannoli shells blister or bubble during frying?
This is usually caused by the oil being too hot or the dough not being rolled thin enough. Keep the oil at a steady 350°F (175°C) and make sure the dough is evenly thin. Also, ensure the edges are well sealed with egg white to prevent air pockets.
Can I make the shells without a cannoli tube?
Yes. You can cut the dough into rectangles and wrap them around the handle of a wooden spoon (if heat-safe) or use aluminum foil rolled into a cylinder shape. Just make sure the form is about 1 inch (2.5 cm) in diameter and can withstand hot oil.
Is there a substitute for the wine in the dough?
You can use apple cider vinegar mixed with water (2 tablespoons vinegar + 2 tablespoons water) instead of the wine. The alcohol helps create a crisp texture and golden color, but the vinegar will provide similar acidity and tenderness.
Can I prepare the filling ahead of time?
Absolutely. The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for about 15 minutes before piping, or re-whip it briefly to smooth it out.
How do I keep the shells crispy after filling?
The only reliable way is to fill them as close to serving time as possible. If you must fill them earlier, keep them in the refrigerator for up to 1 hour, but expect some softening. Avoid covering them, as trapped moisture accelerates sogginess.
Related
- Good Breakfast Tacos Near the Airport
- Curry 6 United We Win Foot Locker Recipe
- Panna Cotta Cups: Easy Italian Custard Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).