Sweet Potato Macaroni Cheese


um, yum.

Carbs surrounding carbs with carbs on top? Yes, I do realise. Am I sorry though? No. Will I make it again? Yes. Should I make it again? Debatable.

Cheesy, gooey, crunchy, sweet? Sweet potato my friend, is so, so welcome in this recipe.

This was absolutely delicious. Not the best health-wise, but there has been far worse than a simple portion of good ‘ol macaroni cheese. And I mean, if your watching your fat intake, this isn’t too shabby seeing as I used less cheese (than some) due to the input of the fab sweet potato.

It’s basically healthy. That’s also what I tell myself when I drink my Pepsi Max through a straw.

see: broccoli in background.


Sweet Potato Macaroni Cheese

Serves: 4


300g sweet potato (1 large)
15g/2T plain flour
15g/1T butter
240ml/1 cup milk (i use 2%)
100g/3.5oz cheddar, grated
320g/11oz/4 servings of pasta (i used conchiglie)
breadcrumbs (preferably of the herb-y kind)
salt, pepper & paprika


Cook your sweet potato; whether that means baking it and removing the flesh, peeling and boiling/steaming or microwaving it. You should be left with the flesh of what was originally roughly 300g of raw sweet potato. The flesh should then be mashed.
Pre-heat oven to Gas Mark 7.
Boil your pasta in salted water until al dente
While your pasta boils, start on your sauce. Melt the butter in a large saucepan over a medium heat and then stir in the flour until it forms a paste.
Add the milk little by little, continuously stirring, until it is all combined and you have a sauce of coating consistency.
At this point you can add most of your cheddar (save a little for later). Stir in until the it has melted and the sauce is smooth.
Add in your mashed sweet potato and stir. You may have a few small potato lumps now but that’s okay. Once in, season the sauce to your liking.
Drain your pasta, save the water, and toss in the cheesy sauce until fully coated. Add a little of the saved pasta water to thin the sauce out if it is too thick.
Pour into a suitable, greased, baking dish and top with the remaining cheddar and the breadcrumbs. Bake until the top is crispy and golden brown – approximately 10 mins.
Serve up & enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s