Easy Sweet Potato Mac & Cheese
A one pot, no roux stovetop mac and cheese with sweet potato. This is perfect for kids, babies and toddlers with a creamy texture, a sweet taste and a serving of veggies in the sauce!
Ingredients
- 1 medium sweet potato
- 2 cups (375 g) dried macaroni
- ½ cup (950 ml) heavy (double) cream
- 3.5 oz (150 g) grated cheddar cheese
- 2 pinches smoked paprika, optional
- ¼ tsp dijon mustard, optional
Instructions
- The first thing to do is to get your sweet potato baking. Slice it in half, then brush with olive oil and place each half face down on a baking tray. Bake at 200C (390F) for about 30 minutes, until it's soft throughout. It may need as long as 40 minutes, depending on its size. Once it's ready, remove from the oven and leave to cool while you start on the mac and cheese.1 medium sweet potato
- Boil the macaroni according to package instructions.2 cups dried macaroni
- While the pasta simmers, mash or puree the cooked sweet potato.
- Once the macaroni is cooked, drain and return to the pan. Over a very low heat, mix in the cream, cheese, mustard and smoked paprika until a sauce is formed and the cheese is melted through. The sauce will be quite light at this point.1/2 cup heavy (double) cream, 3.5 oz grated cheddar cheese, 1/4 tsp dijon mustard, 2 pinches smoked paprika
- Mix in the pureed or mashed sweet potato. Assess the texture and add in a little more cream if you feel it needs it (it will depend on how much sweet potato you ended up with, whether it's mashed or pureed, your pasta shape, etc).
- Serve.
Notes
Store leftovers in the fridge for 3 days or freezer for 4 months. Reheat in the microwave or on the stovetop, and add in a little extra cream to bring the sauce back to life.
Serving: 1g, Calories: 298kcal, Carbohydrates: 35g, Protein: 10g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 39mg, Sodium: 139mg, Potassium: 244mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5965IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 1mg