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Sweet Potato Chile Mac

Sweet Potato Chile Mac

Total Time

1 Hour 32 Mins

Yield

Serves 6 (serving size: about 1 cup)

Crispy bits of Mexican chorizo (fresh, crumbly sausage—not to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle.

Ingredients

  • 3 medium sweet potatoes (about 2 pounds)
  • 1 cup fat-free milk
  • 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
  • 8 ounces uncooked whole-wheat macaroni or penne pasta
  • 1 tablespoon olive oil
  • 6 ounces fresh Mexican chorizo, casings removed
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories 456
  • Fat 15.5g
  • Satfat 6.2g
  • Monofat 6.9g
  • Polyfat 1.4g
  • Protein 18.6g
  • Carbohydrate 63.2g
  • Fiber 8.8g
  • Cholesterol 32mg
  • Iron 3.1mg
  • Sodium 589mg
  • Calcium 235mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).

Step 3

Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.

Step 4

Preheat broiler to high.

Step 5

Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.


Watch the video: Sweet Potato Flatbread Roti. Oil-free + Yeast-free + VeganVegetarian Recipe (March 2021).