Sweet Potato Pasta Filling

Heat the oven to 425°F. Scrub the potatoes and prick them with a fork. Roast on a foil-lined baking sheet until completely tender, about 1 hour.

When cool enough to handle, remove the skins and cut into large pieces. Spread on a paper towel-lined sheet pan and let cool completely. Cover with more paper towels and use your hands to mash and spread the potatoes into a thick layer—blot dry with more paper towels to remove as much excess moisture as possible.

Add the sweet potatoes and cheeses to a food processor. Season generously with salt, freshly grated nutmeg, and, if you’d like, a dash of orange zest. Process until smooth and adjust seasoning to taste.

Transfer a bowl or piping bag and chill until ready to use, at least 2 hours and preferably overnight.