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Sweet Potato Chile Mac

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 22 mins
Total time 1 hr, 32 mins
Yield Serves 6 (serving size: about 1 cup)
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

Nutrition Information

  • calories 456
  • fat 15.5 g
  • satfat 6.2 g
  • monofat 6.9 g
  • polyfat 1.4 g
  • protein 18.6 g
  • carbohydrate 63.2 g
  • fiber 8.8 g
  • cholesterol 32 mg
  • iron 3.1 mg
  • sodium 589 mg
  • calcium 235 mg

How to Make It

  1. Preheat oven to 425°.

  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. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.

  4. Preheat broiler to high.

  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.