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.
One Year Ago: Sloppy Joes! // Two Years Ago: Protein Breakfast Smoothie
Smoky Mac Stuffed Sweet Potato
This recipe takes your loaded baked potato to a whole other level. Smoky Mac-stuffed Sweet Potatoes are delicious AND fun!
Ingredients
- 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
Instructions
- 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 gramsAmount 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.
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. ๐
![Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_300,h_300/https://veganyackattack.com/wp-content/uploads/2021/01/spicyudonnoodlesoup-header-500x500.jpg "Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]")
Oh, my god. Yes! Plus, that coconut bacon idea is genius. I think I still have a can of pumpkin left over from last winter. I am so on this!
Clearly, this was meant to be! ๐
Sweet potatoes and chipotle are a winning combination. And this recipe is doing all kinds of winning beyond that. Can’t wait to try and make it (but mostly taste it)!
I love potatoes stuffed with all kinds of goodness. pile it high and deep, if I can take a line from Bob Wiley.
and this smoky flavored mac and cheese?!?! not only does that just sound SO DOPE, but pairing with a sweet potato? epic flavortown.
I love everything about this comment. ha ha!
yummers! i want to stuff that stuffed potato in me mouth!
This is Awesome Jackie, All of my favorite things in one place! Putting it on my to do list for sure!!
Looks INCREDIBLE!! And yes…coconut bacon FTW, for sure! Can’t wait to try this!
This looks amazing. I can’t wait to see your other mac and cheese recipes. Happy MoFo!
Canned pumpkin is fine to use right?
Totally! That’s what I used. ๐
What a colourful mac and cheese dish!
Holy Moly. YUM!!!!
Definitely saving this recipe for a chilly fall day. Looks delicious!
Wow, this is epic! I am a huge carbs on carbs fan and this is perfect.
Guuurrrl, this whole month will be carbs on carbs!!
Loaded sweet potatoes have long been a favorite in my house, but this is just another level of amazing! I absolutely MUST try this!
Holy shit, that’s insane. The ingredient list looks like so much work, but I guess it really isn’t. And when the results are so…just so, yeah.
I thinks it’s just the dried spices that make the list long, but like you said, it’s fairly simple!
So loving your theme and so loving this Sweet potato dinner. I have plain ones pretty regularly for my meal if hubby isn’t home or for lunch. But this thing is outrageous ๐ What an awesome flavor combo. Can’t wait for more Mac MoFo!!
๐
Sounds delicious! What an ingenious baked potato topping! ๐
Gooooosh, this looks amazingly good!
I was so excited to see this picture in your intro and the recipe does not disappoint. Smoky, Sweet, Salty and Creamy are all good things in my book, and this has them all! V.excited to try this one.
Thank you, Emma!
Holy crap. Nuff said.
<3
I loved stuffed baked potatoes; this mac takes it to a whole new level! Keep up the awesome creativity!
Thank you, Kelly! I’ll try my damnedest!
This looks amazing Jackie! I love baked potato and mac-n-cheese, combining them is pure genius. Love that you used a sweet potato too.
Holy crap give that to me now! That looks delicious!
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Amazing! I just love how massively stuffed they are!
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That looks delicious!
Thank you! ๐
Hey! Just wondering do you pake your own pumpkin puree or is their store bought? You say not pumpkin pie mix, but does that refer to the pureed pumpkin in a can?
I made this last night and it was amazing! Even my BF who is far from vegan thought it was delicious ๐
That’s fantastic, Kelsey! I’m so glad that you and your BF enjoyed it! ๐
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I just cooked this and it was exquisite! They flavors blended into a smoky heavenly dish!
That’s fantastic, Frank! I’m so glad to hear that you enjoyed it! ๐
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I am making this tonight! Have you thought about using frozen organic corn to avoid GMOs? Your photos are gorgeous.
Let me know how it goes!
Also, that is what I use. ๐
It was fabulous! My son loved it. Thank you.
Yes! That rules! Thank you for letting me know, Lauren. ๐
This was a huge hit at my office potluck. I made this as a a traditional macaroni and cheese casserole and omitted the kale tomatoes and corn as not to scare the straights. By adding a tablespoon of white or apple cider vinegar it gives the cheese sauce the same tang as a mild cheddar cheese. This is a great recipe for a group or kids. Thank you for sharing Jackie.
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I’ve made this twice now and both times the potatoes have taken double the prescribed time to cook. Any ideas on making it faster or why that may be?
There are a couple of reasons why this may happen, the first being that the wider the potato, the longer it is going to take to cook. Longer, skinnier potatoes will cook fast because they are not as dense. Do you know if your oven is accurate? It could be running lower than it says (just throwing it out there! ๐ ). Another is if they are the whiter sweet potatoes, as opposed to the yam sweet potatoes, they will take longer to bake through. It really shouldn’t take longer than an hour to cook them, though, unless they are massive!
Iโm not sure in what kitchen any potato fully cooks at 375 for 35 minutes. Try 70 minutes at 400.
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Mac and cheese was phenomenal, didn’t even need the sweet potatoes. Thanks for sharing!
Fabulous! So glad that you enjoyed it! ๐
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I tried this out today, OMG – delicious!! I couldn’t find pumpkin, so I used butternut squash to make the puree. And no liquid smoke, so added a wee bit more smoked paprika. It turned out so good!
Yes! SO glad that you loved it!
OMG! This is sooooooo good!!!!!! I never leave comments on recipes because I almost always have to modify to get it to my family’s liking at the end, but this is PERFECT exactly as written. Thank you!!
I made the mac portion of this recipe last night without the sweet potato (because I didn’t have any, but I bet that would have been bomb.) So good! I was surprised that it didn’t taste like pumpkin! All of the other pumpkin or sweet potato or carrot based mac and cheeses I’ve ever made are good, but they don’t taste like mac and cheese. They taste like whatever the vegetable is. I make A LOT of mac and cheese lol… My husband said this is one of the best ones ๐
Heck yeah!
This makes me so happy to hear, Mae! And yes, there’s a fine line between upgraded baby food and mac and cheese sauce once veggies enter the equation. lol! So glad you enjoyed it! I have a carrot/cashew/kimchi cheese sauce for mac in my next cookbook that you’d probably LOVE
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This was delicious! It’s going into my rotation, starting with I’m going to make it again next week. PS I know it’s been many years; so just an FYI that the link to coconut bacon is broken.
Yes! SO happy to hear this, and goodness, thank you for letting me know, I’ll update that right now!
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