This recipe takes your loaded baked potato to a whole other level. Smoky Mac-stuffed Sweet Potatoes are delicious AND fun!
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 wacky level; but, whacky 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.
Substitutions + Tips:
- Sweet potatoes – I LOVE the pairing of savory smokiness with sweet potatoes for this dish, but russet potatoes will work in a pinch.
- Roasting – in the original recipe I call for roasting the sweet potatoes (which is great), but I’ve added a note about cooking them in a multi-cooker, if you want to expedite dinner a bit!
- Dried pasta – I do prefer using semolina pasta generally, but if you need to use gluten-free noodles, brown rice-based pasta is my favorite.
- Pumpkin puree – the flavor of this is not prominent in this sauce like it is in other recipes (yay, it doesn’t taste like baby food!). Because of this you could use butternut squash or sweet potato puree if you absolutely need to.
- Raw cashews – blanched almonds could also work. If you’re avoiding nuts, try substituting 1/3 cup of tofu + 1 tablespoon of olive oil in place of the nuts here.
- Tapioca starch/flour – this gives the cheese sauce added thickness and some stretchy texture once cooked. If you cannot find this, try corn starch.
- Kale – spinach, collards, or similar greens will also be good here!
- Corn – I don’t suggest leaving out the corn as it helps bridge the savory and sweetness in this recipe.
- Tomatoes – diced roasted or raw red bell pepper could also be very delicious in this dish.
- Four 1/2-pound sweet potatoes, scrubbed well
- 1 1/2 cups (188 g) dried pasta, use gluten-free if necessary
- 1 cup (221 g) pumpkin puree
- 1/2 cup (120 ml) vegetable broth
- 1/3 cup (45 g) raw cashews, soaked for 15 minutes in boiling water
- 3 tablespoons (15 g) nutritional yeast
- 1 tablespoon (8 g) tapioca starch
- 1 clove of garlic
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground turmeric, for color
- Reserved pasta water, if necessary
- 1 cup (39 g) firmly packed, chopped kale
- 3/4 cups (115 g) diced tomato
- 1/2 cup (64 g) corn kernels (can use fresh or frozen then thawed)
- 1/4 cup (16 g) diced green onion, plus more for garnish
- Preheat oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender. Another option is to line a multi-cooker inner pot with 1 cup of water, place wire rack inside, and cook potatoes at high-pressure for 20-25 minutes - depending on how wide they are. Let rest for 5 minutes before quick-releasing remaining pressure.
- While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes.
- Take the pumpkin, cashews, veggie broth, nutritional yeast, tapioca starch, garlic, lemon juice, mustard, onion powder, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
- Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove with pasta, over low-medium heat. Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well. Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
- Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren't already. 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.
- Now, dump some freakin' mac and cheese in the middle of that thing and go to town! (Don't forget to garnish with more green onion though!)
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 623Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 578mgCarbohydrates: 136gFiber: 20gSugar: 35gProtein: 18g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.