Preheat the oven to 375° F. Toss the diced sweet potato with 1 Tbsp. olive oil, 1/4 tsp. salt and 1/8 tsp. black pepper. Pour onto a baking sheet lined with parchment paper and spread out in a single layer.

Roast for 15 minutes, toss and roast for another 15 minutes, until lightly browned.

Place the farfel in a large mixing bowl and add the sweet potatoes to the bowl.

Meanwhile, heat a large pan over medium heat and add the olive oil. Add the onion, celery 1 1/4 tsp. salt and 1/8 tsp. black pepper and sweat for 7-8 minutes, until soft.

Add the apples, ginger and cinnamon and cook another 5 minutes. Add the chicken stock and deglaze the pan, then pour everything over the farfel. Add the cranberries and apricots and mix everything together. Set aside for 5 minutes or until the farfel has absorbed the chicken stock.

Add the egg and mix well. Pour the mixture into a baking dish that's been sprayed or brushed with oil and bake for 45 minutes or until the edges start to brown.