Sweet potatoes in Mac and cheese is out there, I know. But it is so creamy, cheesy, savory and a bit sweet to boot! Besides, it is such a pretty fall color without any need for dye or artificial anything. It was a crazy idea, but it’s an easy dish that is so satisfying.
What you will need-
Eight to ten oz. dried pasta (I used a whole wheat vegan pasta but any kind will work)
One very large or two medium sized sweet potatoes ( 1 1/2 cups worth)
1 cup cashew milk (unsweetened)
1/4 cup nutritional yeast
2 teaspoons minced garlic
1 tablespoon coconut oil
ground pepper (completely optional)
First, wash the outside the the sweet potato. Then, make a few small cuts into the sweet potato with a knife. Pretty much make stab wounds. This will stop the sweet potato from exploding in the microwave.
Put the sweet potato in the microwave, and cook using the “baked potato” option.
While the sweet potato is cooking in the microwave, prepare the pasta according to the directions on the package.
When the pasta is done, drain and set aside.
The sweet potato in the microwave should be cooled down enough to safety work with by this point.
Take the sweet potato out of the microwave and place on a cutting board.
Cut the sweet potato in half. Then, use a spoon to scoop out the cooked interior. For mine, I scooped out 1 1/2 cups worth of sweet potato flesh.
Put the 1 1/2 cups scooped out sweet potato flesh in the blender. Add the cup of cashew milk, 1/4 cup nutritional yeast, 2 teaspoons of minced garlic and the tablespoon of coconut oil to the blender as well. Blend completely, until smooth.
Take the smooth mixture out of the blender and put it in a pot. Put heat on medium.
Add cooked pasta. If desired, add a pinch of ground pepper.
Mix well. Keep on the stove until heated completely.
Put on plates and enjoy!
I garnished with a grape tomato and spinach leaves, but this is completely optional.