Sweet Potato Macaroni and Cheese

Spring has finally arrived! But for some of you, it may still feel like the middle of winter. During the colder months, we all want to stuff ourselves with extra calories and starches. It’s practically impossible to go a winter without a big cheesy bowl of mac n cheese or a big creamy casserole filled with potatoes and cheese, at least I’ve noticed for my past experiences. These are the quintessential meals that everyone craves at some point… and I have just the cure.

IMG_6088Mac and Cheese is known to be creamy, cheesy and heavy on the stomach but they just taste so much better when they’re baked. Mac and cheese, though, isn’t that great for your health because it’s high in fat, sodium and calories. But why not swap that creamy béchamel-type sauce? A few years ago, my mom made this simple switch by making a sauce out of butternut squash, which in fact is very yummy and tastes SOOOO much better than regular mac n cheese. If you can make a sauce out of butternut squash, why not sweet potato?

IMG_6094In the recipe, I made a creamy sauce out of sweet potato, which adds a hint of sweetness. For another surprising flavor, I added a bit of curry. The curry will elevate your dish’s flavor and adds an intriguing flavor that makes you want more. One switch that I did as well is making it with gluten-free pasta. You can still make it with regular pasta but I didn’t have any in the pantry. Now, one last trick that will give you more vitamins and make this dish more nutritious (yes, it gets even healthier) is to add a handful of kale; Spinach works just as well. To top it off, I added some gluten free bread crumbs. You can add panko (Japanese bread crumbs), bread crumbs and/or cheese so that it gets a crunchy top

IMG_6099So next time you crave mac n cheese, remember this recipe. It is also a big dish that you can bring over to the next potluck or serve the next time you host people at your house. This is comfort food at it’s finest 🙂


Sweet Potato Macaroni and Cheese


  • 1/2 medium  onion, chopped
  • 2 cloves of garlic, chopped
  • 1 medium sweet potatoes, peeled and chopped
  • 1 cup vegetable broth
  • ¾ cup coconut milk, light
  • 1 tblsp curry powder
  • Salt and pepper, to taste
  • 2 cups gluten free pasta, fusilli
  • 2 cups chopped fresh kale, chopped and stem removed
  • ¼ cup to ½ cup  gluten free bread crumbs  (optional)
  • 1/4-1/2 cup parmesan (optional)


Preheat the oven to 350F.

In a medium saucepan, heat oil. Add onions and cook until onions are translucent. Add sweet potatoes, garlic, broth, coconut milk and curry powder. Cover and simmer until potatoes are cooked and soft, about 15-20 minutes, stirring occasionally.

Blend your sweet potato mixture in a high speed blender. Taste and adjust. Add some of the pasta water to thin it out if it’s too thick but your sauce should be creamy.
Start cooking your pasta according to package directions, cook until al dente, and reserve some pasta water for later.
In a smaller saucepan, or wok, heat some oil. Add your kale and cook until it becomes soft, about 3-5 minutes.
In a large bowl, place the kale, pasta and the sweet potato sauce. Mix until everything is well combined. Place in a baking dish. Sprinkle over the bread crumbs and parmesan. Place in the oven for 15-25 minutes, until the top is golden brown. Serve warm.

Bon Appétit



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