Salad is a healthy food that provides lots of nutrition and crunch behind the nutrition. There are many popular salads like fresh summer salads, fall cinnamon muffins, and now there is one salad that we love which is Sweet Potato Mac and cheese and it seems like it would be perfect for Thanksgiving.
Lately I like to eat Sweet Potato Mac and cheese for lunch. This isn’t anything cute but it does make for a great lunch. Using sweet potatoes in mac and cheese makes it a little healthier. Sweet potatoes are healthy because they are rich in nutrients, in fact we often use them in many recipes such as paleo chicken meatballs or in muffins, this is healthy for children and also holds its own deliciousness. It tastes sweet, and can increase nutritional needs.
When several years ago I first tried to make Sweet Potato Mac and cheese, the taste was strange and unpleasant, it turned out I didn’t have enough cheese for this. It might taste like Cheetos, weird right?
Then we made it using just enough cheese and it did taste just as good as regular mac and cheese. If you want to make this dish taste more like sweet potatoes, then add more puree.
How to Prepare Sweet Potatoes
To make it easier for you to prepare sweet potatoes, use an immersion blender or use a small food processor from a high-speed blender, you can use a Blendtec or Vitamix. This way you will get a really smooth sauce, like in the picture above.
If you don’t have a high-speed blender, you can mash the sweet potatoes with the bottom of a glass, but this will give Sweet Potato Mac and cheese more texture.
Both are delicious and amazing, but if you have a family that seems picky, then the texture produced by an immersion blender will be better for you.
Here I used two cups of regular orange cheddar, but usually I use 1 1/2 cups of white cheddar and 1/2 cup of Pecorino Romano.
The reason I used white cheddar is because we think all orange cheddar is colored artificially. So, real white cheddar is healthier for the family.
Cheddar is usually colored using annatto tree seeds, so in my opinion, I will stick with white cheddar, and this is better in my opinion.
The dish we called Sweet Potato Mac and cheese turned out to be perfect. When I tried making it, I added a little garlic powder, if you like, you can add bacon too.
You can also add Ham, try adding it occasionally as a form of innovation for the Sweet Potato Mac and cheese recipe. This will add protein and fat and of course the taste will be even better. But for those of you who are on a diet, be careful with fat.
Next time I plan to make gluten free Sweet Potato Mac and cheese. This gluten-free sweet potato casserole looks like delicious sweet potatoes. The crescent roll shape also looks good and is easy to adjust.
What Can I Use Instead of Sweet Potatoes?
What if you don’t have sweet potatoes, are there other ingredients that can replace them? Making Sweet Potato Mac and cheese doesn’t just use sweet potatoes, instead you can use pumpkin or butter squash. But it is a little thinner than sweet potato, you can add a little at a time.
You can also squeeze out the water with a tea towel, especially if you use fresh pumpkin or fresh butter-squash.
Can I use a different type of pasta?
Yes, of course you can, you can use whatever you like.
Can I use something other than olive oil?
Oils of various types, including olive oil or coconut oil. The coconut oil that can be used is oil that has been refined so that it does not have a coconut aroma.
I’ve tried it, use two tablespoons less.
Do I have to use the flour?
Yes, you have to use flour, otherwise your sauce won’t come together, and it will just be a soupy mess.
Can I use a different type of cheese?
You can use any type of cheese, and Sweet Potato Mac and cheese will be fine.
Sweet Potato Mac and Cheese (gluten-free option)Print Recipe
- 1 medium sweet potato, maybe you can use 340 grams or 300 grams of sweet potato
- 2 cups (~250 grams) elbow macaroni if just mashing the sweet potato OR 3 cups (375 grams) if pureeing the sweet potato to make it totally smooth, because we are making gluten-free, then use GF macaroni.
- Olive oil 2 tablespoons
- 2 tablespoons all-purpose flour, for the gluten-free version use Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
- Full fat milk 2 cups or 475 ml.
- 1/2 teaspoon Dijon mustard (you can leave it out if you dislike it and add some garlic powder instead)
- 2 cups (225 grams) freshly grated cheddar or a mix of cheeses. I used 1 1/2 cups cheddar + 1/2 cup Pecorino Romano as an alternative.
- Salt 1/2 teaspoon
- 1/4 teaspoon ground black pepper.
- Boil water in a small saucepan, while waiting for the water to boil, cut and peel the sweet potatoes into 1/2″ pieces. Put them in boiling water and cook until tender. As an alternative, you can also put the sweet potatoes on a baking sheet and bake at 400F for one hour .
- For a really smooth sauce, you can use an immersion blender. However, if you don’t mind the slightly rough texture of the sweet potato, you can mash it with the bottom of a glass.
- Then, boil water in a medium saucepan, cook the macaroni according to the instructions on the package. Drain and set aside!
- While cooking the macaroni, you can heat the olive oil in a large pan over high heat and add the flour and whisk for 1 minute. Slowly add the milk and stir, cook until the mixture is thick enough, maybe about 3-5 minutes.
- Stir the mustard if using cheese and add one cup of mashed or mashed sweet potatoes. If necessary, you can cook it for a few more minutes until thick.
- Add salt, pepper and add macaroni. Stir until mixed thoroughly, serve while hot.
- If you have leftovers, let it cool, cover it and store it in the refrigerator, and Sweet Potato Mac and Cheese will last in the refrigerator for 5 days.