You're allowed to indulge every now and then right? At least this is a lightened up mac & cheese using mashed sweet potatoes to make a rich, cheesy sauce.
Oh, and there's BACON and jalapenos in there, because - duh, yum!
You're getting two recipes in one here because I used mashed sweet potatoes I made earlier in the week as the base for my sauce.
Please note I kind of "eyeball" my cooking so the ingredient amounts are approximate.
Garlic Mashed Sweet Potatoes: (original recipe)
- 3 sweet potatoes(yams), peeled and cut into cubes
- 2 TBS butter, softened
- 2 TBS minced garlic
- 1/4 cup low fat sour cream
- Salt and Pepper to taste
Boil sweet potatoes over medium-high heat for about 20 minutes or until soft, drain. In a large bowl, combine all ingredients and mush using a mashing tool or firm spatula. Stir/mash until well mixed and become mashed-potato consistency. You can add milk if needed to thin. Eat as a side dish with your favorite protein!
Bacon Jalapeno Sweet Potato Mac & Cheese
- 3 cups uncooked whole wheat shells/elbows
- 1 1/2 cups garlic mashed sweet potatoes (see above)
- 1 jalapeno, chopped fine
- 1 package (about 1 lb) bacon, cooked and chopped
- 2 1/2 cups shredded cheese, divided (I used colby jack from Trader Joe's)
- 1/2 - 1 cup milk, to get desired consistency (I used almond milk)
- 2/3 cup whole wheat bread crumbs (optional)
- 2 TBS butter (optional)
Preheat oven to 425. Prepare a 9x13 casserole dish with non-stick cooking spray. Put the noodles on to boil. Cook to package instructions. In a medium sauce pan combine sweet potatoes and jalapenos over low-medium heat. Once heated through, add a little milk to start thinning potatoes. Start adding cheese a little at a time until melted into potatoes. Make sure to reserve about 1/2 - 2/3 cup for topping the dish. Continue adding milk if needed to thin the sauce.
Once noodles are cooked, drain and return to pot. Add bacon and stir. Then add prepared cheese sauce and stir until everything is coated evenly. Pour mixture into casserole dish and spread evenly. Top with remaining shredded cheese. Optional: In a small bowl, melt butter. Add bread crumbs to butter and stir until crumbs are moistened. Spread crumbs over casserole. Bake at 425, 10-15 minutes or until cheese is bubbling and crumbs start to brown. Then DEVOUR.
I promise to lay off the mac and cheese now for a while. Your regularly scheduled healthy eating recipes are due to return any day now.
Please, please let me know if you try this! You could even tweak it with different veggies or meat!