Yes, if you are a mac n’ cheese lover or crazy for sweet potatoes like I am, this really tastes as good as it sounds. For those of you who think it sounds weird, give it a try and then let me know what you think. I am very confident you will be pleasantly surprised. I really could not get enough of this; I went back for seconds and had to stop myself from getting thirds (it doesn’t help that I’m a mac n’ cheese nut). The best part about this dish? If you are mac n’ cheese crazy like I am, you can afford to have seconds of this scrumptious, savory delight. I really hope you try it!
Sweet Potato Mac n’ Cheese
- 1 large sweet potato
- 2 cups of hot water
- 1 Tbsp light margarine; I used SmartBalance butter
- 1/2 tsp whole-wheat flour
- 2 cups whole wheat pasta (I used rotini, but use what you like best!)
- 2 Tbsp dijon mustard
- 1/2 cup part-skim shredded mozzarella cheese
- black pepper
- granulated garlic
- 1/4 cup plain bread crumbs
- 1/4 cup grated parmesan cheese
Pre-heat your oven to 350 degrees. In a large sauce pan, add 1Tbsp light margarine with 1/2 tsp whole-wheat flour on medium heat. Blend the flour and margarine so that there are not really any lumps; this only takes a few minutes. Add 1 cup of water, and increase the heat a little. In the mean time, boil your pasta and place your sweet potato in the microwave for about 7-8 minutes until it is fully cooked. Once your sweet potato is full cooked, your water, flour, and butter should be between a simmer and a boil. Cut open your sweet potato and mash up the insides (you will probably need to hold it with a hand towel or napkin). Scrape the insides out of the skin and into the water, stirring and breaking up the sweet potato as you add the pieces. Cook for about 2-3 minutes and add paprika and black pepper (I didn’t measure the seasonings; about 1/8 tsp of each). Your mixture should start to get really thick. Add your second cup of water to thin it out.
The pasta should be cooked by now, so remove it from the heat, drain, and set aside. Add 2 Tbsp of dijon mustard to your sweet potato mixture. Stir in the mustard and lower the heat. Once your mustard is incorporated, remove the mixture from your heat and blend in a blender until smooth. After the sauce is smooth in texture, add it back to your heat. Rinse any remaining sauce from your blender with hot water and add it to your sauce to thin it out. Lower heat to medium-low and add 1/2 cup shredded mozzarella cheese. Incorporate your cheese until it is melted, and add a little more black pepper. Add your pasta to the sauce and stir.
Spray a small baking dish (I believe mine was 11×7) with cooking spray and add your pasta and sauce mixture. Combine your parmesan cheese, plain breadcrumbs, a little black pepper, and granulated garlic in a separate bowl. Sprinkle your breadcrumb mixture on top of the pasta; I did not use all of the mixture. It is ok to have some left over it; just use enough to cover the top.
Place in the oven for 15 minutes, then under the broiler for another 2-3 minutes or until the top is a little golden brown. Let cool and serve yourself a big scoop! This recipe makes 4 servings. Enjoy!