This recipe is so satisfying in so many ways! You have texture of a creamy mac and cheese, a sweet and smoky taste, and the freshness of green onion and cilantro. I am always excited to make a new sweet potato dish, as the sweet potato is comprehensively nutritious and delicious. When looking for a carb-centered meal, this has become an old stand-by for us.
Origin:
Variation of a Cooking Light Recipe Sweet Potato Chili Mac
Serves:
4
Ingredients:
- 3-4 medium-sized sweet potatoes
- 1 1/4 cup skim milk
- 2-3 chipotle peppers, chopped (coming from a can with adobe sauce)
- Sea salt
- Black pepper
- 1/3 cup shredded Colby Jack cheese
- 1/3 cup shredded sharp white cheddar cheese
- 3 cups uncooked whole wheat pasta (penne, bowtie, macaroni, just about any type of pasta works)
- 1 Tbsp olive oil
- 2 soy-based sausage, such as Tofurkey, halved and thinly sliced
- 1/4 cup panko bread crumbs
- 6-8 sliced green onions
- small bunch of fresh cilantro, stemed
Cooking:
1. Set oven to 375°.
2. Cook the sweet potatoes using a method you prefer. Usually I microwave them, after piercing them and covering them with a towel. It only takes about 7 or 8 minutes and is much faster than baking them. If you have the time to bake them, go for it.
3. Cook the pasta.
4. When the potatoes have cooked enough that they feel soft through the skin, cut them in half and let them cool enough that you can hold them comfortably. Scoop out the potato from the skin and mash it in a large bowl. Mix in the milk, chipotle peppers, and about 3/4 of the cheese (both kinds). Add salt and pepper to taste.
5. In a cast-iron skillet, or bean pot like I have, heat the oil over med-high heat. Add the soy-sausage and brown, until slightly crispy. Add 1/2 of this to the potato mixture.
6. When the pasta is cooked, add it to the potato mixture and stir together.
7. Transfer the mixture to a deep pot, I put it back in my cast-iron bean pot. Top with the remaining soy-sausage, cheese, and panko breadcrumbs.
8. Bake for about 20-25 minutes. I typically turn the broiler on for about 3 or 4 minutes or until the breadcrumbs and cheese have browned.
9. Spoon into bowls or plates and top with a small handful of green onions and cilantro. Enjoy!
2. Cook the sweet potatoes using a method you prefer. Usually I microwave them, after piercing them and covering them with a towel. It only takes about 7 or 8 minutes and is much faster than baking them. If you have the time to bake them, go for it.
3. Cook the pasta.
4. When the potatoes have cooked enough that they feel soft through the skin, cut them in half and let them cool enough that you can hold them comfortably. Scoop out the potato from the skin and mash it in a large bowl. Mix in the milk, chipotle peppers, and about 3/4 of the cheese (both kinds). Add salt and pepper to taste.
5. In a cast-iron skillet, or bean pot like I have, heat the oil over med-high heat. Add the soy-sausage and brown, until slightly crispy. Add 1/2 of this to the potato mixture.
6. When the pasta is cooked, add it to the potato mixture and stir together.
7. Transfer the mixture to a deep pot, I put it back in my cast-iron bean pot. Top with the remaining soy-sausage, cheese, and panko breadcrumbs.
8. Bake for about 20-25 minutes. I typically turn the broiler on for about 3 or 4 minutes or until the breadcrumbs and cheese have browned.
9. Spoon into bowls or plates and top with a small handful of green onions and cilantro. Enjoy!
Variations:
- Try a cheese you prefer! I have made it with all Colby Jack or with all sharp white cheddar before, both with great results.
- For extra creamy texture, use 1 cup milk and 1/4 cup plain greek yogurt- simply divine!
- If you don't like chipotle peppers, you can substitute some regular chili powder and cumin. Also, adjust the amount of pepper to your own preference. I like spicy food, so I tend to add more pepper, in general.
- Soy-sausage is totally optional. I like to add it for a small protein source and to add a different texture to the dish.
This meal is delicious on a cold winter night. It is filling and comforting, and so very tasty! Let me know how you like it!
-Carly
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