Sweet Potato Chile Mac

4.0 21
4 stars
(21)
Photo: Johnny Autry; Styling: Cindy Barr
Recipe from Cooking Light

Crispy bits of Mexican chorizo (fresh, crumbly sausage—not to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle.

Ingredients

  • 3 medium sweet potatoes (about 2 pounds)
  • 1 cup fat-free milk
  • 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
  • 8 ounces uncooked whole-wheat macaroni or penne pasta
  • 1 tablespoon olive oil
  • 6 ounces fresh Mexican chorizo, casings removed
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro

Preparation

Hands On: 22 Minutes
Total: 1 Hour, 32 Minutes

  1. 1. Preheat oven to 425°.
  2. 2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
  3. 3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
  4. 4. Preheat broiler to high.
  5. 5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
Mark Bittman,
March 2012

Nutritional Information

  • Calories: 456
  • Fat: 15.5g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 18.6g
  • Carbohydrate: 63.2g
  • Fiber: 8.8g
  • Cholesterol: 32mg
  • Iron: 3.1mg
  • Sodium: 589mg
  • Calcium: 235mg