I’m all for disguising healthy foods as unhealthy foods.
Now that I have almost-toddler Baby M, I’m trying to get her to eat as many healthy things as possible.
It’s a spin-off of Butternut squash mac & cheese and it’s just as deliciously cheesy
Sweet Potato Mac & Cheese
Ingredients
- 200g Your favorite pasta. I like elbow macaroni
- 4 small sweet potatoes, peeled
- 1 tablespoon butter
- 1 cup shredded cheese (I like the Mexican cheese mix)
- 3 cups chicken broth
- 1/2 cup milk
Directions
- Start by peeling and cubing your sweet potatoes
- Boil the sweet potatoes in chicken stock until soft
- Drain the stock, but reserve about a cup. We’ll use it later
- Place the sweet potatoes, milk and 2-3 tablespoons in a blender and blend until smooth. Set aside.
- Boil your pasta until soft (especially for baby) and strain
- In a medium pot, melt the butter and stir in the pasta
- Once coated, stir in the sweet potatoes and cheese until melted. Add chicken stock 1 tablespoon at a time until you reach your desired mac & cheese consistency
