10 oz 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
1 tablespoon Mayonnaise
1 teaspoon Chopped Garlic Clove
1 tablespoon Butter
4 tablespoons Olive Oil

1.Cut sweet potato into small pieces. Reserve 1/2 cup of cut sweet potatoes. Heat the rest of the 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 2/3 (out of 10 oz) pasta according to package directions. Reserve 1/2 cup of the cooking water.
3.In a bowl, combine mashed sweet potato, 1/2 cup of the reserved water used to cook the pasta, milk, cream cheese, salt and pepper. Mix well.
4.Then add pasta, walnuts, almond, chopped garlic. Mix well.
5.Put the 1/4 of pasta mixture into each round mousse ring (3” x 3”). Chill in the refrigerator until sets.(about 30 minutes)
6.In the mean time, in a frying pan, heat butter and saute the reserved cut sweet potatoes. Season with salt and pepper.
7.In another frying pan, heat olive oil and deep fry the reserved pasta until crisp.
8.When pasta mixture is set, remove from the mousse ring, spread the side of mixture with mayonnaise and stick the fried pasta. (Cut the pasta if necessary) Put sauteed sweet potato and parsley on top. Serve.

Sweet potato cream sauce with 2 kinds of nuts and wrapped with fried pasta. It is not difficult at all. Enjoy the difference of texture, crunchy nuts and pasta, and soft and sweet potato cream sauce.