Sweet Potato Chile Mac

Sweet Potato Chile Mac Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.


Serves 6 (serving size: about 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 1 Hour, 32 Minutes

Nutritional 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


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


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.


Mark Bittman,

March 2012
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