4.8 from 81 votes
Southwest Sweet Potato Mac & Cheese
Southwest Sweet Potato Mac & Cheese combines elbow noodles with a creamy sweet potato-based cheese sauce that includes nutritional yeast and warm spices. Black beans, diced tomatoes, and green chilies add texture and a hint of heat, while fresh cilantro garnish brightens the dish. The sauce’s smooth consistency coats the pasta, offering a mildly spiced, satisfying meal with a balance of savory and earthy flavors.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
382 kcal
Course:
Main Course
Cuisine:
Vegan
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!)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 382
% 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.