[FL Italian]

Recently, I took a couple of left over baked sweet potatoes and decided to make some stuffed shells with them. A little ricotta, nutmeg, cinnamon and salt and the mixture was perfect. The consistency perfect as well.

Now, what sauce to serve with it? I used my old stand by, sage butter, as I didn't want to lose the flavor of the shells with an overpowering sauce. Besides, with the 'sweetness' of the filling, I also didn't want something that didn't complement the dish.

Any other suggestions to make for this dish in the future?? I'm looking for ideas as I also do butternut squash ravioli and some other fall Tuscan treats with squash, pumpkin and sweet potatoes so I'm looking for ideas for sauces.

THANKS!!

[Gunnar]

an easy and light flavored sauce I sometimes use goes mostly as follows take a med bunch of fresh tarragon and crush the leaves a bit with the back of your knife. then in a medium hot pan add 2-3 tblspns butter allow to melt add tarragon and a little salt and pepper, allow the tarragon to cook through into the butter then shake up a can of coconut milk and pour it in. stir butter and milk together and check for flavor. goes well with pastas and chicken dishes.

[Phaedrus]

Browned butter with pine nuts is a favorite of mine.

[ChefToddMohr]

I agree with Phaedrus.
When I do pumpkin or butternut squash ravioli, a brown butter pecan sauce works best in my opinion.