Sweet Potato Mac ‘n’ Cheese

December 4, 2011


Ever since making sweet potato risotto, I’ve been scheming ways to incorporate sweet potato into some of my favorite dishes.  So, when Dreamfields sent me some of their high fiber/low carb penne pasta, I knew exactly what to make.  Macaroni and cheese.  Because sweet potatoes are so creamy, they work well with traditional comfort foods.  And it’s a great way to sneak in some extra veg for the kids.

Incidentally, my coworker swears her son doesn’t like sweet potato. He won’t touch it. Not smothered in butter. Not piled with brown sugar. Not even coated in cinnamon. He simply will not.  I wonder what he’d think of this version of macaroni and cheese dish. I bet he’d develop a bit of a crush on the old sweet tater.


Originally, I’d intended to lighten up the dish by playing up the sweet potato and cutting back on cheese and butter. But when I got to work, I found I couldn’t resist making a really decadent version of macaroni and cheese. So, I used cream, butter, cheese, all of it. And it was delicious. Of course, you could easily modify this dish to cut back on calories. If nothing else, at least it’s got some veggies in there, right?

Ingredients: (makes 6 to 8 servings)

1 13 oz box Dreamfields penne pasta

1 Tablespoon butter

1 large sweet potato, cooked

1 16 oz container of cottage cheese

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1 teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar (optional)

Directions: Preheat oven to 350 degrees F.

Boil pasta, drain and set aside. 

Scoop the insides of the sweet potato (while still warm) into a mixing bowl and blend with the butter and cream until mostly smooth. Then, mix in the salt and pepper, cottage cheese, and brown sugar.

Next, add the cooked pasta to the sweet potato mixture and work it in until all the noodles are well-coated.

Transfer to a baking dish and top with the mozzarella cheese.


Bake for 15 minutes and broil for an additional 5 minutes, until the cheese on top is golden and bubbly.


What a tease.



Thank you, Dreamfields, for helping inspire my sweet potato mac ‘n’ cheese! The penne was delicious and worked perfectly in this recipe.

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Other posts you may enjoy:

  1. Sweet Potato Risotto
  2. Sweet Potato Gnocchi in a Brown Sugar Vanilla Cream Sauce
  3. Sweet Potato Skillet Hash
  4. Sweet Potato Pie
  5. Chili Stuffed Sweet Potato


Rebekah December 30, 2011 at 9:37 pm

My husband and I loved this recipe! I made some adjustments due to lack of ingredients. It turned out less creamy and cheesy but still really good! It’s such a good “base” recipe to build upon, too! :)
I used garlic butter instead of regular butter
Used two sweet potatoes instead of one (we love them)
No cream or milk
subbed ricotta for cottage cheese
No mozzarella so used 1/2 cup of parm. and some blue cheese

Anyway, turned out great and next time I hope to have all the RIGHT ingredients and I bet it will be even better!

Homer December 4, 2011 at 8:34 pm

Wow, I love sweet potatoes! Awesome idea!

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