Sweetpotato Mac & Cheese

DK-0534-2

Show me someone who doesn’t love Mac & Cheese and I will show you a liar. Kids, vegans, omnivores, picky eaters, everyone loves creamy pasta and cheese. Current company included. If I could eat any food, regardless of calories or fat, it would most definitely be mac & cheese (followed closely by pizza if anyone’s asking).

This similar love was evidenced to me a few weeks back at my girlfriend’s rehearsal dinner where we were treated to a delicious buffet of gourmet food & fresh salads. After the first go around, I noticed that our entire table had gone back for a second plate of a single item: Mac & Cheese. That’s right folks, a table full of presumably adults rushing to get that second helping of cheesy macaroni. Sigh, it’s so, so good.

I was recently gifted a large box filled with California Sweetpotatoes. Mine to create whatever recipes I’d like, sharing with all of you the nutritious tuber that is the sweetpotato. At first glance, I wasn’t sure what I was going to make with them.

Don’t get me wrong, I love sweetpotatoes, but I usually just enjoy them baked, lightly mashed, or roasted- not exactly groundbreaking recipe material. After roasting about 1/2 the box to snack on as I contemplated recipe ideas, the memory of that Mac & Cheese came rushing back to me. Suddenly, that’s all I wanted.

The beauty of this recipe is that is has 1/2 the calories and fat of regular mac & cheese, yet taste just as decedent and creamy. Pureed California sweetpotatoes create a silky, smooth sauce perfect for tossing with hot pasta. I used the O’Henry variety for this recipe, a pale potato with a slightly sweet, creamy taste that is also perfect in soups and stews.

Dare I say this Mac & Cheese is actually good for you? Swapping sweetpotatoes for cheese packs a nutrient punch. California sweetpotatoes provide a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving (about 1 medium size cooked sweetpotato).

.

Sweetpotato Mac & Cheese
 
Prep time
Cook time
Total time
 
A decedent, cheesy vegan Mac & Cheese using the California Sweetpotato
Ingredients
  • 2 California sweetpotatoes, peeled & chopped
  • 1 tbsp. cornstarch
  • 1 tbsp. non-hydrogenated margarine
  • ¾ cup unsweetened soy milk
  • ¼ cup nutritional yeast
  • 1 garlic clove, finely minced
  • 2 tsp Dijon mustard
  • ½ tsp onion powder
  • ⅛ tsp. cayenne pepper
  • 1 tbsp fresh lemon juice
  • salt/pepper to taste
  • 1 lb. whole-wheat or gluten-free pasta, cooked
Instructions
  1. Bring a small pot of water to a boil. Add the sweetpotatoes, reduce to a simmer and cook for 15 minutes until fork-tender.
  2. In a separate sauce pan, add the margarine and melt over medium heat.
  3. Add the cornstarch to the soy milk and whisk together until smooth, add to the sauce pan and whisk together.
  4. Add the rest of the ingredients: nutritional yeast, minced garlic clove, dijon mustard, onion powder, cayenne pepper, lemon juice and salt and pepper.
  5. Reduce heat to medium low and cook until thick.
  6. Add the sauce to a high powered blender.
  7. Once cooked, remove the sweetpotatoes from the pot and drain.
  8. Add 1 cup of cooked sweetpotatoes to the blender, process until thick and smooth.
  9. Toss with cooked pasta and serve!
Nutrition Information
Serving size: 6
I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Also entered into Healthy Vegan Fridays

 

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    I’m with ya on the mac & cheese (and the pizza for that matter!) I often roast and puree butternut squash for my mac & cheese but never have done it with sweetpotatoes. Will probably make this recipe this week (if not in the next few days!)

    • DK says

      Yes! Thanks for the correction, updating now- I did peel the sweet potatoes before I boiled them. Thanks Diane, Alex

    • DK says

      Vegans still LOVE mac and cheese :) This one is sneaky- it taste rich and creamy but is almost fat-free. Just 1 tbsp. of butter in the whole recipe!

  2. says

    I looovvee this idea for using up some of those sweet potatoes!! It’s true, mac and cheese is always such a crowd pleaser no matter how old you are!

    • DK says

      Glad you bought some! It’s awesome in just about everything, I love sprinkling it on roasted vegetables and popcorn!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: