Sweet Potato Casserole with Tomato Sauce

Sauce

1

In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion for 5 minutes or until they start to brown

2

Add the grapes, tomato puree, and pine nuts

Let it simmer

3

Reduce the heat, cover, and let it cook for an additional 20 minutes

4

Season with salt and calabrian pepper to taste

Mix well, remove from heat, and reserve

Casserole

1

In a large pot, place the sweet potato and cover it with water

2

Bring to a boil over high heat and cook for 45 minutes or until it's soft

3

Drain and pass through a ricer into a large bowl

4

Let it cool

5

For assembly, fill another pot with plenty of water and bring to a boil over high heat

6

Make an indentation in the center of the sweet potato mixture and add the egg, flour, and salt

Mix well using circular motions with a wooden spoon until you get a homogeneous mass

7

Dust a smooth surface with flour, remove pieces from the mass, roll into 1.5 cm thick cylinders, cut into 2 cm long pieces, and press each one slightly with a fork to form grooves

8

Cook the casserole in boiling water until they rise to the surface

Remove with a skimmer, drain, and place on a platter

9

Heat the reserved sauce, add parsley, mix quickly, and pour over the casserole

10

Dust with Parmesan cheese and serve immediately.