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1
Preheat the oven to 425 degrees F.
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2
Bake the sweet potatoes until tender, 50 to 60 minutes.
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3
Meanwhile, in a large bowl combine the ground pork, egg, 1/2 cup of cheese, breadcrumbs, parsley, sage, red pepper flakes and 1/2 teaspoon salt. Form the mixture into golf ball-sized meatballs, arranging them on a plate or platter.
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4
In a large skillet over medium heat, warm 2 tablespoons oil. Add the meatballs in a single layer, making sure they're not touching, and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer the meatballs to a paper towel-lined plate, cover to keep warm and set aside.
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5
Cook the pasta according to package directions. Drain, cover to keep warm and set aside.
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6
Scoop the flesh from the sweet potatoes, place it in a food processor and pulse a few times. Slowly add the half and half and milk, processing until smooth. Set aside.
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7
Wipe out the skillet, place it over medium heat, and warm the butter and 2 tablespoons of oil. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Whisk in the sweet potato mixture, black pepper, nutmeg, and 1 teaspoon salt and cook until the sauce is thickened and heated through, 3 to 4 minutes. If the sauce is too thick, add more milk as needed. Whisk in 1/4 cup of cheese. Add the rigatoni, stirring until it's heated through.
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8
Serve the pasta topped with the meatballs and garnished with chopped parsley.
