Sweet Potato Mac N' Cheese
Sweet Potato Mac N' Cheese
Sweet Potato Mac N' Cheese

Sweet Potato Mac N’ Cheese

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January 4, 2018

Recipe by The Visual Veggie


Mac N' Cheese

½ package elbows pasta (I used Banza's gluten-free elbows!)

1 large sweet potato (or two small), roasted then peeled

½ cup unsweetened almond milk

½ cup nutritional yeast

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

1 teaspoon cumin

2 tablespoons dijon mustard

Sea salt to taste (I used about ½ teaspoon)

Black pepper to taste

Toppings (optional)

½ cup Simple Mills sea salt crackers(or other GF cracker), blended into 'crumbs'

Chopped cilantro, for garnish

Chopped green onion, for garnish


1Preheat oven to 400 degrees F. Wash, then pierce sweet potato with a fork 6-7 times around, and place on baking sheet. Roast for 45mins-1hr, until sweet potato is fully cooked. You can tell when it's ready because it will most likely be oozing! 🙂

2While sweet potato is baking, make the pasta! I simply followed the instructions on the package. Drain pasta when ready, and set aside in a colander.

3Remove sweet potato from oven and let cool for 5-10 minutes. Scoop out sweet potato flesh from skin**, and place in blender. Add almond milk, nutritional yeast, dijon mustard, spices, and blend until you have a 'cheesy', creamy consistency. At this point, you can add a little more almond milk if you want to thin out the cheese sauce a bit

4Add a little olive oil to a medium sized sauce pan (optional) on the stovetop, then add in the cheese sauce. Heat on medium high for a couple minutes, then add in cooked pasta. Mix with a wooden spoon until pasta is fully covered in sauce.

5Take pasta off stovetop, top with herbs, cracker crumbs, salt and pepper, and serve warm!


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