Looks like cake but this is pasta. Sweet potato cream sauce with 2 kinds of nuts. Wrapped with fried pasta. It is not difficult to make. Enjoy the difference of texture, crunchy nuts and pasta, and soft and sweet sweet potato cream sauce.

Ingredients
-3/4 lb Linguine Pasta
-1 lb Sweet Potato
-2 tablespoons Chicken Flavored Bouillon
-1/2 cup Milk
-1/4 cup Crushed Almond
-1/4 cup Crushed Walnuts
-2 oz Cream Cheese, at room temperature
-1 tablespoon Butter
-2 tablespoons Mayonnaise
-1 teaspoon Chopped Garlic Clove
-1 tablespoon Butter
-4 tablespoons Olive Oil

1. Cut sweet potato into small pieces. Keep 1/2 cup of cut sweet potatoes. Heat the rest of cut sweet potatoes in a microwave for 5-6 minutes or until tender. Then mash.

2. Boil water and add chicken flavored bouillon and cook 1/2 lb of pasta according to package directions. Reserve 1/2 cup of the cooking liquid. Reserve 1/4 lb pasta.

3. In a bowl, combine mashed sweet potato, 1/2 cup of the water used to cook the pasta, milk, cream cheese, salt and pepper. Mix well.

4. Then add pasta, walnuts and almond. Mix well.

5. Put 1/4 pasta mixture into each round mousse ring (3” x 3”). Chill in the refrigerator until sets.

6. In a frying pan, heat butter and add chopped garlic and saute the reserved cut sweet potatoes. Season with salt and pepper.
7. In another frying pan, heat olive oil and deep fry the rest of pasta.

8. When pasta mixture is set, remove from the mousse rings, spread the side of mixture with mayonnaise and stick fried pasta. (Cut the pasta if necessary) Put sautéed sweet potato and parsley on top. Serve!

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