Southwest Sweet Potato Mac & Cheese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
382 kcal
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Course
Main Course
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Cuisine
Vegan
Southwest Sweet Potato Mac & Cheese
Description
This dish starts by cooking elbow pasta until tender. The sweet potato cheese sauce is prepared separately by blending mashed sweet potato with water, olive oil, nutritional yeast, lemon juice, salt, onion powder, chili powder, and cumin, yielding a smooth, slightly tangy, and spiced sauce that mimics traditional cheese sauces but with a vegetable base.
The cooked pasta is combined with warmed black beans, drained diced tomatoes, and diced green chilies to introduce different textures and subtle southwest flavors. The sweet potato sauce is stirred in, coating the ingredients evenly, and the mixture is heated until piping hot. Fresh cilantro garnish adds brightness and herbal notes to the finished plate.
The recipe notes include a suggestion to adjust salt to taste, as this influences the overall flavor significantly. Gluten-free pasta can be substituted for dietary needs. The dish serves four, providing a comforting, hearty meal with a creamy, vibrant sauce offering an alternative to classic mac and cheese.
Ingredients
- 8 ounces elbow noodles
- 1 (15 oz.) can black beans , drained and rinsed
- 1 (15 oz.) can diced tomatoes , drained
- 1 (4 oz.) can green chilies diced
- cilantro for garnish, fresh
Sweet Potato Cheese Sauce
- ½ cup sweet potato mashed, baked
- ¾ cup water
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt plus more to taste, fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
Instructions
- In a large pot, bring 8 cups of water to a boil over high heat and add a tablespoon of salt. Once the water is boiling, add in the pasta and cook until it's tender, according to the directions on the package, about 7 to 10 minutes.
- While the pasta is cooking, make the sweet potato sauce by adding the potato, water, olive oil, nutritional yeast, lemon juice, salt, onion powder, chili powder, and cumin to a high-speed blender. Blend until very smooth, then set it aside.
- When the pasta is done cooking, drain it and set it aside. To the same large pot, add in the drained beans, tomatoes, and green chilies. (No need to drain the chilies.) Stir over medium-high heat until they are warm, then add in the cooked pasta, cheese sauce, and an extra ½ teaspoon of salt.
- Stir again until everything is piping hot, and adjust the seasoning to taste. I usually add another ½ teaspoon of salt, but the final flavor is up to you-- just don't be shy about the salt, if you want a flavorful dish. Serve with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 1 week. (They are even delicious chilled for a packed lunch!)
Notes
- Nutrition information estimates 1 of 4 servings per recipe.
- Use gluten-free pasta to make this dish gluten-free if desired.
- Adjust salt gradually to balance the flavors; salt plays an important role in finishing the dish.
- The sweet potato cheese sauce is homemade, offering a vegetable-based alternative to classic dairy cheese sauces.
- This recipe was updated in October 2022 to improve the sauce version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1115mg | 46% |
| Potassium | 796mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 2565IU | 51% |
| Vitamin C | 18mg | 20% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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