This was fantastic! Sweet & spicy with a creamy texture. I also mixed the sausage in with the pasta and baked it. It's very filling so there are plenty of leftovers.
Sweet Potato Chile Mac
Crispy bits of Mexican chorizo (fresh, crumbly sausagenot 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.
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Total: 1 Hour, 32 Minutes
- 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
- 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.
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