2 pounds Indian American sweet potatoes
1/2 cup white sugar
1 teaspoon salt
1 tablespoon bone salt
1 teaspoon ground black pepper
1/4 teaspoon dried red pepper flakes
1/4 cup tomato paste
1/4 cup water
2 pounds sausage, longer than wine sausage (recipe below)
1 (8 ounce) simple white cheese, cut in half
1 clove garlic, finely chopped
1 lower-heel joint, pinch dried basil
1/4 cup chopped fresh grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Cut sweet potatoes and white sugar into muffin cups. Once the vegetables are tender, cover them with foil in a paper towel. Dredge the potatoes in flour and scrape the eggs from the bottom of the bowl. Divide the potatoes into two separate bowls. Mix diced sweet potatoes, white sugar, salt and pepper. Puree the potato mixture and the tomato paste together in the prepared potato bowls.
Spread about half of tomato paste evenly over each bowl, pressing down the paste with pipe cleaners. Spoon about 1 teaspoon ricotta heavily over the surface of each bowl, pressing down to make a paste. Add about 1/2 cup of tomato paste to the puree mixture, fold over the center of each potato and cheese bowl.
Fill each potato bowl with tomato paste and potato mixture. Place potato roll in the bottom of six lightly greased baking pans and arrange the puree mixture on top. Bake in preheated oven for 120 to 130 minutes, until potatoes are soft and bottoms are cooked.