2 medium-large sweet potatoes
4 ounces finely minced smoked pork loin or Canadian bacon
2 finely minced green onions
3 tablespoons non-salted butter + 3 tablespoons butter for sauce
2 tablespoons ounces ricotta cheese
1 teaspoon of salt
1/4 teaspoon black pepper
Vegetable oil for greasing grill
8 sheets of pasta dough to cut out 32 round raviolis or buy ready-made ravioli skins
Flour for dusting cookie sheet

Split potatoes in half lengthwise. Bake at 325°F  for 25-30 minutes or cook in microwave.

Directions for smoking potatoes:

1. Using a gas grill, traditional kettle grill or a little chief electric smoker (or similar smoker) prepare hickory, applewood or cherry chips. temperature should be just enough to get chips smoking and should not rise above 200 degrees

2. Rub grill with vegetable oil.

3. Place potatoes flesh side down and smoke for 15 minutes and remove.

Remove flesh from skins and finely mash – best results are achieved by putting the potatoes through a ricer.

Heat 1 tablespoon butter in a non-stick pan under medium heat and saute the onions and smoked pork for 3 to 4 minutes. Turn heat down to low and add sweet potatoes and thoroughly mix. Then fold in ricotta cheese and remainder of butter (you can slice butter to make it melt faster).

Add salt and pepper to taste. Cook for two minutes constantly stirring. Remove from heat and let cool

Cut raviolis from pasta sheets and fill each ravioli with a teaspoon of sweet potato mixture. Place on flour dusted cookie sheet.

Heat pot of water and when simmering, drop in raviolis. Cook for about 3 minutes.

Melt remaining butter in a non-stick saute pan and quickly toss in raviolis.

Serve alone or with Parmesan cheese.

-Recipe courtesy of Paul Mones

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