Smoky Mac-Stuffed Sweet Potatoes

Woo hoo! I’m super stoked on the great reception that “Born to Mac MoFo” has gotten. It has me excited to share these awesome Mac recipes with you, even if I might be scared that they won’t live up to your expectations. But hey, I feel as though I set a high standard for my recipes, and that means that I’m only sharing the best of the best with you!

So, one of the teaser photos that I posted in my introduction to Vegan MoFo was this terrific Smoky Mac and Cheese-stuffed Sweet Potato. To put it simply, it’s like a loaded baked potato but taken to a whole ‘nother crazy level; but, crazy in the best way possible.

In reality, you could use a Russet potato or Yukon, but the natural sweetness of the sweet potato goes perfectly with the chipotle flakes and smoky cheese sauce. Just talking about it is making my mouth water!

This is a fun dish, filled with some healthy ingredients like kale, corn and pumpkin. Talk about overdosing on Vitamin A! Feed this to your friends and family for a new twist on your standard baked potato.

One Year Ago: Sloppy Joes!

Two Years Ago: Protein Breakfast Smoothie

Smoky Mac Stuffed Sweet Potato
Author: 
Recipe type: Dinner, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe takes your loaded baked potato to a whole other level. Smoky Mac-stuffed Sweet Potatoes are delicious AND fun!
Ingredients
  • 4- ½ lb. Sweet Potatoes, Washed/Scrubbed
  • 1½ C. Dried Pasta
  • 1 C. Baked Pumpkin Puree (not pumpkin pie mix)
  • ½ C. Vegetable Broth
  • ⅓ C. Raw Cashews, soaked for 1-2 hours or for 20 minutes in boiling water
  • 3 T. Nutritional Yeast
  • 1 Clove of Garlic
  • ½ T. Lemon Juice
  • ½ tsp. Dijon Mustard
  • ½ tsp. Chipotle Flakes
  • ½ tsp. Smoked Paprika
  • ½ tsp. Liquid Smoke
  • ½ tsp. Sea Salt
  • ¼ tsp. Turmeric (for color)
  • 1 C. Packed Kale, Chopped with Stems Removed
  • ¾ C. Tomato, Diced
  • ⅓ C. Yellow Corn Kernels
  • ¼ C. Green Onion, Diced (plus more for garnish, which is optional)
Instructions
  1. Preheat oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.
  2. While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).
  3. Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
  4. Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.
  5. Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well.
  6. Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
  7. Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren't already.
  8. Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
  9. Now, dump some freakin' mac and cheese in the middle of that thing and go to town!

I have to add, that if you have some coconut bacon on hand, USE IT FOR THIS! I definitely wish that I hadn’t eaten all of mine months ago. This must mean that it’s time to restock. :D

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Filed under Savory Recipes, Vegan MOFO!