Roasted Sweet Potato Mac and Cheese

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Macaroni

  Dry, enriched

  1 cup spiral shaped or 84g

• Lemon juice

  Raw

  1 tsp or 5g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic powder

  Spices

  1 tsp or 3g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Coconut oil

  2 tsp or 9g

• Mushrooms

  White, raw

  ½ lb or 227g

• Almond milk

  Plain

  2 cup or 480g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Parsley

  Raw

  1 cup or 60g

Directions

1. Preheat oven to 400 degrees F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35-40 minutes or until tender, turning once half way through.
2. Meanwhile, boil your pasta according to packaging instructions. Drain and place pasta back in the pot.
3. In a medium bowl, combine lemon juice, dijon, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
4. In a small pan, sauté mushrooms in coconut oil on medium heat for 5 minutes or until tender. Remove from heat and set aside.
5. Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
6. Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
7. Remove and sprinkle freshly chopped parsley overtop. Enjoy!

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