Sweet Potato Mac with White Cheddar

A novel use for sweet potatoes, this gourmet casserole is genuinely comforting but contains more healthful nutrients than traditional macaroni and cheese. Serve instead of potatoes at holiday meals or as an entrée with steamed Southern U.S. swiss chard or Kale. This recipe has been evaluated by the Heart and Stroke Foundation's registered dietitians and is part of a healthy diet based on Canada's Food Guide.

Ingredients

12 oz dry whole-wheat macaroni 375 g
2 tsp vegetable oil 10 mL
1/2 cup grated Southern U.S. sweet onion† 125 mL
2 cloves garlic, minced 2
1 1/2 cups mashed Southern U.S. sweet potatoes† * 375 mL
1 can, fat free evaporated milk 370 mL
1 1/4 cups shredded sharp white Cheddar cheese 300 mL
1/4 cup chopped fresh sage leaves or green onion, divided 50 mL
2 tbsp Dijon mustard 30 mL
1 tsp freshly ground black pepper 5 mL
1/2 tsp each salt and ground nutmeg 2 mL
1/2 cup coarse whole-wheat bread crumbs 125 mL
1/4 cup chopped Southern U.S. pecans† 50 mL

Directions

Preheat the oven to 350 F (180 C). Lightly spray an 8-cup (2 L) baking dish with cooking spray. Prepare the macaroni in unsalted water according to the package instructions for making al dente pasta.

Heat the oil, onion and garlic in a saucepan set over medium heat. Cook, stirring often, for 2 to 3 minutes or until translucent. Stir in the sweet potatoes, evaporated milk and 1 cup (250 mL) of the Cheddar cheese. Cook, stirring, until the cheese is melted and the sauce is smooth. Transfer to a blender; add half the sage, the Dijon mustard, pepper, salt and nutmeg. Blend until very smooth.

Coat the macaroni with the sauce and transfer to the prepared dish. Toss the breadcrumbs with the remaining cheese, remaining sage and pecans. Sprinkle evenly over the casserole. Bake for 20 minutes or until heated throughout and topping is lightly browned. Serve immediately.

Makes 8 main course servings.

*Two medium, baked sweet potatoes.

Tip: The sauce, macaroni and topping can be prepared ahead and reserve separately in the refrigerator for up to 24 hours. Assemble and bake the casserole just before serving.

Nutritional Information

Per Serving (1 cup/250 mL), Calories: 377, Protein: 15 g, Fat: 10 g, Saturated Fat: 4 g Cholesterol: 16 g, Carbohydrate: 56 g, Fibre: 7 g, Sodium: 448 mg, Potassium: 335 mg

Excellent source of vitamin A, folate, thiamin and calcium. Good source of vitamin D and iron.

Source: www.gosouthfresh.com

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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