[RECIPE] Sweet Potato Mac and Cheese

Redefine winter comfort food with the creamy goodness of this gluten-free Sweet Potato Mac and Cheese recipe.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 2 tbsp olive oil
• 1 tsp salt
• Corn macaroni pasta
• 1 ½ cups vegan cheddar cheese, shredded
• 4 tbsp vegan butter or margarine, melted
• 1 cup sourdough or brown breadcrumbs
• 2 cloves garlic, minced or 1 tsp garlic flakes
• 1 tbsp finely chopped fresh sage
• 3 cups vegetable broth
• 1 cup coconut cream

Sweet potatoes are a nutritional powerhouse, packed with essential vitamins, minerals, and dietary fibre. They are exceptionally rich in beta-carotene, an antioxidant that the body converts into vitamin A, which is crucial for healthy vision, cell growth, and a strong immune system. Additionally, they provide significant amounts of vitamin C, potassium, and manganese, supporting heart health and metabolism. As a complex carbohydrate loaded with fibre, sweet potatoes offer sustained energy while promoting a healthy digestive systems, and help stabilise blood sugar levels.

Method

1. Preheat the oven to 180°Celsius.
2. Toss the sweet potatoes, onion, and carrots in olive oil and salt. Spread out on a large sheet pan and roast in the oven until tender, turning with a spatula halfway through cooking, 25-35 minutes.
3. Once the vegetables are in the oven, bring a large pot of water to a boil for the pasta. Cook the pasta according to package directions. Drain well.
4. In a blender or food processor, combine the broth & coconut cream with the roasted
   vegetables. Blend until smooth, adding some water if needed to help everything blend. Stir the sweet potato mixture and cheese into the cooked pasta.
5. Spray a baking dish with nonstick cooking spray or rub it with some olive oil. Spread the pasta out in the dish.
6. Combine the melted butter, panko, garlic, and chopped sage leaves. Sprinkle the
   breadcrumbs over the pasta.
7. Bake, uncovered, at 180 degrees Celsius until the pasta is bubbling around the edges and the topping is golden brown, about 30 minutes. Serve warm.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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