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INGREDIENTS
1 box jumbo pasta shells
3 medium size sweet potatoes
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1-2 tbs balsamic vinegar
1 shallot, finely chopped
1 clove garlic, minced
6 tbs butter
3 tbs fresh sage, finely chopped
salt and pepper

METHOD
Get a one pound box of jumbo pasta shells going in a large pot of boiling water. Also, get three small to medium size peeled and sliced sweet potatoes going in another pot of water.

While those are cooking along, use a saute pan with a couple tablespoons of butter to saute about 1/4 cup finely chopped shallot and a minced clove of garlic until they soften up and, once they are soft, turn the heat off on that.

When the shells are done, drain them through a colander in the sink and then add a little olive oil to those to keep them from sticking together and also drain and mash the cooked sweet potatoes without any butter or milk.

Next, make the filling by using a large mixing bowl to combine the cooked shallots with the mashed sweet potatoes and add about 1/2 cup each of dried, unseasoned breadcrumbs and grated parmesan cheese and mix it up.

Season that mixture with a little salt and pepper to taste, let it cool a little bit and then generously stuff each shell, adding them to a large saute pan, or two, as you go.

Put the pan on the stovetop and add a little chicken or vegetable stock or even water to the pan, turn the heat to medium-medium high and put a lid on top.

While the shells are heating up, use the same pan you cooked the shallots in to melt 6 tbs of butter and then add a couple of tbs of finely chopped fresh sage and, just as the butter is starting to brown up a bit, add 1-2 tbs balsamic vinegar and turn the heat off.

When the shells are nice and hot, divide them up into individual large, shallow bowls, spoon some of the balsamic sage butter over the top and finish with grated parmesan cheese.