• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 6

Sweetpotato Mac & Cheese

  • Recipe Submitted by on

 Ingredients List

  • 2 California sweetpotatoes, peeled & chopped
  • 1 tbsp. cornstarch
  • 1 tbsp. non-hydrogenated margarine (like Earth Balance)
  • 3/4 cup unsweetened soy milk
  • 1/4 cup nutritional yeast
  • 1 garlic clove, finely minced
  • 2 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/8 tsp. cayenne pepper
  • 1 tbsp fresh lemon juice
  • salt/pepper to taste
  • 1 lb. whole-wheat or gluten-free pasta, cooked


Bring a small pot of water to a boil. Add the sweetpotatoes, reduce to a simmer and cook for 15 minutes until fork-tender.
In a separate sauce pan, add the margarine and melt over medium heat.
Add the cornstarch to the soy milk and whisk together until smooth, add to the sauce pan and whisk together.
Add the rest of the ingredients: nutritional yeast, minced garlic clove, dijon mustard, onion powder, cayenne pepper, lemon juice and salt and pepper.
Reduce heat to medium low and cook until thick.
Add the sauce to a high powered blender.
Once cooked, remove the sweetpotatoes from the pot and drain.
Add 1 cup of cooked sweetpotatoes to the blender, process until thick and smooth.
Toss with cooked pasta and serve!

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