RecipeSweet Potato Mac and Cheese

Nutrition Facts
Amount per Serving
  • Calories: 310
  • Protein: 15 g
  • Total Fat: 14 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 7 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 33 g
  • Dietary Fiber: 5 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium: 590 mg

This Sweet Potato Mac n’ Cheese could not get any cheddar… err… better. It’s everything you love about the beloved classic, only its packed with flavorful nutrition. I swiftly swap elbow macaroni with roasted sweet spuds to boost the health benefits of this indulgent dish. Then, I toss ‘em with a blanket of luscious, creamy cheese sauce, creating puddles of melty goodness, and bake the casserole to bubbly perfection. It’s comfort food heaven and will most definitely mac you smile!

  • Prep time
  • Total Time
This recipe makes 6 hearty servings
Ingredients:
  • • 7 to 8 cups of bite-size sweet potato cubes (~10 medium sweet potatoes)*
  • • 1 tablespoon extra virgin olive oil
  • • 1 ½ cups milk (any preferred), divided
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon black pepper
  • • ¼ teaspoon ground nutmeg
  • • 1 tablespoon cornstarch
  • • 1½ cups shredded 2% sharp cheddar cheese**
  • • ½ cup grated parmesan cheese**
  • • 1 ½ tablespoon butter

 

*I usually use pre-cubed sweet potatoes for ease but if you’re cutting them yourself, feel free to leave the skin on for extra fiber.

**You can sprinkle some additional cheese over the top before baking.

Preparation:

Preheat oven to 400˚.

Add sweet potato cubes to a 9×13 casserole, along with the olive oil and mix until all the pieces are lightly coated. Spread the sweet potato evenly among the bottom of the casserole dish and bake in the oven on the middle rack for 20 minutes tossing halfway through to ensure the sweet potatoes cook evenly.

While the sweet potato is cooking, prepare cheese sauce: In a saucepan, combine 1¼ cups of milk with salt, pepper and nutmeg. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining ¼ cup milk until completely dissolved. Add the cornstarch mixture/slurry to the saucepan and stir to combine. Simmer for 2 to 3 minutes, stirring occasionally, until it slightly thickens. Add the cheddar and parmesan cheese, along with the butter. Stir until the cheese and is completely melted and no lumps remain.

Pour the cheese sauce into the casserole dish and mix throughout the sweet potato. Sprinkle extra shredded cheddar and parmesan over the top, if desired, and place back in the oven for about 30 minutes, until the top is bubbly and slightly browned.

Check out this video to see how easy it is to make:

Try these Butternut Squash Mac and Cheese Muffins!