Enter - Sweet Potato Chile Mac.
This recipe was met with mixed reviews. My two older children "liked it," while my two younger ones wouldn't even touch it. There are days like that with the pre-school crowd...so it's hard telling. David and I thought it was pretty good!
Tips: Bake your sweet potatoes the night before while you are cleaning up from dinner. I actually did mine 2 nights before. Just wash them and poke them with a fork, wrap them in foil and bake them at 425 for an hour or so. Put on an oven mitt and squeeze them a little - when they're soft, they're done.
I doubled this recipe and cooked in two pans. It must have been more than OK, because it was gone in 2 meals. :)
Sweet Potato Chile Mac (adapted from Cooking Light Magazine March 2012)
3 med sweet potatoes (about 2lbs)
1c. skim milk
1T chipotle chile in adobo sauce chopped
3oz shredded Monterey Jack cheese
8oz uncoooked macaroni or penne pasta
Stir in milk to mashed sweet potatoes. Add next ingredients - chilies through cheese and stir to combine. Drain pasta and add to the sweet potato mixture. Spoon in to a greased 9x13 baking dish, bake at 350 for 20 minutes.
|I sprinkled with bread crumbs and parsley to serve.|
I used cheddar cheese in this dish, but I think the Monterey Jack would be even better. Such a great way to get your Vitamin A, Vitamin C and fiber! Enjoy!!