Sweet Potato Mac & Cheese
Recipe by: Tawnie Graham | @krolls_korner
Ingredients
2 lb. Bako sweet potatoes, peeled and cut into 1 inch cubes
1 small yellow onion, diced
2 large carrots, peeled and diced
1-2 Tbsp. olive oil
Salt and pepper to taste
2-4 cloves garlic
1 - 1 ½ cups chicken stock or vegetable stock
½ cup Whole milk (optional) or heavy cream
Pinch of nutmeg
8 oz. Parmesan cheese
8 oz. White cheddar or mild/medium cheddar
16 oz. Elbow pasta/shell pasta
4 tbsp. Melted butter
1 cup panko breadcrumbs
¼ cup parmesan cheese
1-2 tbsp. Chopped sage, rosemary, or thyme
Directions
Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
Roast vegetables: Add the sweet potatoes, onions, and carrots to the baking sheet. Use your hands to toss with olive oil, salt, and pepper. Coat them well and evenly and roast for 25-30 minutes or until fork-tender. Add the garlic cloves in the last 10 minutes of baking.
Blend: Add the veggies to a blender, starting with 1 cup of broth, and nutmeg, salt and pepper (to taste) and blend until smooth. Add more stock as needed, and add the whole milk/heavy cream for an even creamier mac & cheese. Taste and adjust salt and pepper as desired. I feel like I’m always adding more salt to make it tasty.
Cook pasta: Cook until al dente, according to package directions.
Assemble: Add the pasta to a 9x13 casserole dish, add the sweet potato sauce on top and stir to combine. Add the cheese and stir. The hot pasta & sauce will make the cheese melty. Combine the panko, butter, parmesan, and herb of choice and sprinkle over the top.
Bake: Bake uncovered for 25-30 minutes or until hot & bubbly and panko is golden brown. Cover with foil if tops are browning too quickly, usually during the last 5-10 minutes.
Cool slightly enjoy warm!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
