Sweet Potato Mac & Cheeze
Author: 
Serves: 4
 
Ingredients
  • 2 medium sweet potatoes (about 2 cups cooked)
  • 1 lb dried pasta shells
  • ⅓ c non-dairy spread (I use Earth Balance)
  • ⅓ c flour
  • 2 c unsweetened non-dairy milk
  • 3 garlic cloves, minced
  • 2 t Dijon mustard
  • 2 t white miso
  • ½ t cayenne
  • 1 t nutmeg
  • ½ t salt
  • 2 T nutritional yeast
  • 2 c baby spinach, chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat oven to 425 degrees F. Poke a few holes with a fork into sweet potatoes and wrap them in foil. Bake until cooked through, about 1 hour. When sweet potatoes are cooked and slightly cool, scoop out the flesh and discard the skins. Set flesh aside.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. In a medium pot, melt non-dairy spread. Stir in flour and cook, stirring frequently for 3-5 minutes until mixture thickens. Stir in half the non-dairy milk and continue stirring another 2 minutes or so as mixture continues to thicken. Stir in sweet potatoes. Add in remaining milk, garlic, mustard, miso, cayenne, nutmeg, nutritional yeast and salt. Continue cooking another few minutes until a thick sauce consistency is reached.
  4. Transfer sauce to a blender and blend until smooth. Place cooked pasta into the sauce pot. Over low heat, pour blended sauce over pasta and stir well. Stir in baby spinach and cook about 2 minutes until pasta is warm and spinach is wilted.
  5. Serve with freshly ground pepper to taste.
Recipe by Prepgreen at https://www.prepgreen.com/sweet-potato-mac-cheeze/