This super creamy sweet potato mac and cheese uses pureed sweet potato, milk and two different kinds of cheese. It’s indulgent while being a little healthier for you and sneaking in some extra veggies.
Years ago, I was addicted to the Rachel Ray TV show, 30 minute meals. I vividly remember her retro studio kitchen down to every dumb “this-is-clearly-not-a-real-kitchen” detail. The microwave in particular really bothered me. I’ve never been a fan of retro design.
One of the many Rachael-isms besides the classic “evoo” and “a dab will do ya,” was the “hmmm what is that?” phrase she’d say when adding a “weird” ingredient to a pretty basic dish to describe someone’s reaction when tasting it.
She must’ve said it at least 100 times in all the episodes I watched, but the one that stands out most in my head is this simple spinach sauté. It was just spinach sautéed in some evoo (of course) with garlic, red pepper, salt, pepper and the “weird” ingredient…nutmeg.
I’ll admit, I’ve made that spinach dish countless times adding the nutmeg and while it definitely doesn’t make me say “hmmm, what is that?” because 1. I added it and 2. nutmeg has a pretty distinct, identifiable flavor, I do adore it combined with spinach. It’s the perfect ingredient to get the otherwise boring spinach to pop.
Besides the insanely creamy texture of this mac and cheese thanks to a sweet potato puree and two types of melted cheeses, the nutmeg is one of my favorite elements to the dish. It really does set it apart from other classic mac and cheese recipes. And since there is some baby spinach in the mix, I think Rachel would be proud.
What I love about this sweet potato mac and cheese recipe is that it proves you don’t need copious amounts of butter, flour and whole milk to get a creamy and decadent final result. It certainly can use those things, and this sausage mac and cheese recipe is the perfect example of that, but it doesn’t have to.
The Best Parts of Sweet Potato Mac and Cheese
- A macaroni lover’s dream: This recipe delivers that classic macaroni and cheese texture with an extra creamy twist thanks to the sweet potato puree.
- Perfect for kids: The cheesy goodness hides veggies like sweet potato and spinach, making it a parent’s secret weapon against picky eaters.
- Healthier comfort food: There’s no doubt this dish is indulgent, but the use of almond milk and sweet potato help to keep it on the lighter side without compromising flavor. It’s just like this lightened up spaghetti Alfredo or this Greek yogurt mac and cheese.
- Quick and easy: It might not be as fast as a packaged mac and cheese, but this recipe is ready in under 30 minutes, making it totally doable for a weeknight dinner.
- Customizable: Add your favorite extras or keep it simple—the base recipe is delicious on its own or with additions like more veggies or protein.
Ingredients You’ll Need
- Elbow pasta: The quintessential base of any classic mac and cheese—its shape holds onto the sauce perfectly, but you can also use any other smaller shaped pasta you have or like.
- Sweet potato: Adds creaminess and a natural sweetness to the sauce, blending perfectly with the cheeses.
- Almond milk: Unsweetened almond milk helps lighten up the sauce.
- Cheese: The recipe uses both sharp cheddar and Jarlsberg cheese. They both melt really well and create a nice sharp flavor.
- Baby spinach: Adds a sneaky serving of veggies, wilting into the cheese mixture without overpowering the taste.
- Garlic & red pepper flakes: Infuses the dish with a bit of spice and depth. If you’re making this for kids, leave out the red pepper flakes.
- Nutmeg: A small amount adds warmth to the overall flavor and complements the sweet potato perfectly.
Here’s How to Make It
Start by boiling the sweet potatoes until soft and fork tender. Once boiled, throw them into a blender or food processor with a little bit of the almond milk and blend until a smooth puree results.
Cook the pasta according to package directions.
While that’s cooking, melt the butter, garlic and red pepper flakes in a large pot over medium heat. Once hot and starting to bubble, add the flour and cook for 1 minute before adding the rest of the almond milk and whisking everything together until it starts to thicken.
Once the sauce starts thickening, stir in the sweet potato puree. Season the sauce with the nutmeg, salt and pepper to taste. Add the cheese and spinach and stir until the cheeses melt into the sauce and the spinach wilts. Pour the cooked and drained pasta into the pot and toss everything together until well combined.
Ingredient Options and Add-ons
- Veggies: Add in some steamed broccoli or cauliflower for an extra veggie boost.
- Vegan: Replace the cheeses with cashew cheese and/or nutritional yeast, and the butter with a plant-based option. This creamy white bean pasta recipe is a great vegan option too for something similar to mac and cheese.
- Smoked Paprika: Sprinkle a little paprika on top for a smoky flavor.
- Gluten-free pasta: Use your favorite gluten-free pasta if needed.
- Protein: This would be so good with some chorizo or sausage. Leftover shredded rotisserie chicken is also a great option.
My Pro Tips
Recipe Tips
Use a wooden spoon: Stirring the sauce with a wooden spoon helps ensure it doesn’t stick or burn at the bottom of the pan.
Wait for the bubble: When cooking the roux, wait for it to bubble gently before adding the milk—that’s how you know it’s thickening correctly.
Taste as You Go: Check the seasoning after the cheese has melted to balance the salt, pepper, and nutmeg perfectly.
Al dente pasta: Cook your pasta to just the right bite — it’ll soften slightly more when mixed with the sauce, so don’t overcook it!
Storage
Sweet potato macaroni and cheese will last in the refrigerator for up to 3-4 days stored in an air-tight container.
You can also freeze portions of this and thaw as desired, however, I don’t love the texture of frozen thawed pasta. This is best eaten the week you make it.
More Creamy Pasta Dishes To Try
This turkey skillet mac and cheese was inspired by the classic hamburger helper dish. It’s a healthier twist on that recipe and great because the entire recipe is made in one pot!
A bag of sun-dried tomatoes goes a long way in this flavorful creamy sun-dried tomato pasta. It’s elegant yet easy and one of my favorite weeknight meals any time of year.
This creamy butternut squash pasta is very similar to this sweet potato mac and cheese in that it uses the butternut squash to create a healthier, decadent sauce for the pasta. It’s a great fall dish you’ll love just as much as this recipe.
Sweet Potato Mac and Cheese
Ingredients
- 1 medium sweet potato, peeled and chopped
- 1 3/4 cups unsweetened almond milk
- 1 cup grated sharp cheddar cheese
- 1 cup grated Jarlsberg cheese
- 1/2 pound elbow pasta
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1 large clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon freshly grated nutmeg
- salt and pepper
- 2 cups baby spinach
Instructions
- Place the potatoes in a small sauce pot and cover with water. Bring to a boil and simmer until fork tender, about 10 minutes. Drain, place the potatoes in a food processor with 1/4 cup of the almond milk and process until smooth. Transfer to a bowl and set aside.
- Bring a large pot of water to a boil.
- Once boiling, add the pasta and cook according to package directions until al dente.
- Meanwhile, over medium heat, melt the butter with the garlic and red peppper flakes in another large pot.
- Once melted, add the flour, stir and cook for about 1 minute.
- Add the remaining almond milk and whisk continuously until thickened, about 3-4 minutes.
- Add the sweet potato puree to the milk and stir until combined.
- Add the nutmeg and salt and pepper to taste.
- Stir in the cheese and spinach until the cheese melts and the spinach wilts.
- Drain the pasta and transfer it to the pot with the cheese mixture. Stir until fully coated and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I found the Jarlsberg cheese gave this dish a bitter not-so-nice aftertaste. Won’t be making again :(
I’ve had this recipe saved for months and finally made it. Nothing weird about the nutmeg. But I was disappointed in the sauce. I am not amazing at sauces but I had to stir my butter,seasoning, flour, and almond milk mixture for quite a while and it thickened very little. I was honestly tempted to sub regular milk because I’m not really avoiding it for any reason. I wonder if it would make a difference. But anyway the sweet potato is genius. It turned out really very tasty but I can’t but help wonder if I messed up the sauce.
I am seriously craving mac and cheese right now after seeing this delicious post. Pinned!
I’m in Cambodia at the moment without a kitchen. But the day I return I am making this… Sleep, then this. It sounds great!
This mac & cheese looks wonderful. I haven’t tried sweet potato in it before but that is a great idea!
This just brought so many memories back and mostly her stupid humor all while wondering if that dish is truly 30 mins…she doesn’t account for running around the kitchen while having 4 pots going at the same time. And the disaster you are left with after getting your dish thrown on a plate in 30 mins!
Haha so true. Her “30 minute meals” were NEVER 30 minutes!
oH my, this sounds amazing! Everything I love packed together in one comfort food! I am pinning this right now!