Sweet Potato Mac
Fall is coming!! And my favorite way to enjoy the season is with seasonal foods. Like apples, pumpkins, and sweet potatoes!! And of course who doesn't love a nice hearty meal when it's chilly outside. This baked sweet potato mac is the perfect meal to cozy up with when the leaves are falling. It's made of very simple ingredients that will keep you full. It is oil-free and gluten-free (depends on the pasta you use). Perfect for packing in lunches and meal prepping too! Best served with some VEGAN PARMESAN on top and some fresh herbs! I also have a regular mac & cheese recipe here!
Ingredients:
- 6-8 cups sweet potato (chopped into small cubes)
- 1 cup unsweetened nondairy milk (I used almond)
- 1/2 cup nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tsp apple cider vinegar
- 1-2 sprigs fresh rosemary (optional)
- 1 lb pasta (whole wheat, gluten-free, etc)
Directions:
- Preheat oven to 400 degrees
- Place sweet potato in a large pot and cover with water
- Bring to a boil and cook about 10-20 minutes, pieces should be fork tender
- After the potatoes have cooked drain and rinse with cold water to stop the cooking process
- Start boiling the water for you pasta and cook until al dente according to package instructions
- Place sweet potato in a high speed blender along with nondairy milk, nutritional yeast, spices/herbs, and apple cider vinegar
- Blend until completely smooth, about 1-3 minutes
- One the pasta has cooked drain and return to the pot or a large bowl
- Pour the 'cheese' sauce over the pasta and mix until the pasta is evenly coated
- Pour the mac no cheese into a large baking dish or small individual sized dishes
- Even out the top and generously sprinkle with some vegan parmesan (recipe here) and some herbs (optional)
- Bake for 15-20 minutes, or until the top has become nice and golden brown and crispy
- Remove from the oven and let cool for at least 5 minutes before digging in!
