Sweet Potato and Kale Macaroni and “Cheese”

Serves 6-8

  • 12 ounces whole wheat pasta
  • 3/4 pound sweet potatoes, peeled and cubed
  • 2 cups 2% milk or plant milk, divided
  • 1 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup nutritional yeast
  • 6 cups kale, center ribs removed and torn into pieces

Heat oven to 350⁰F. Spray a 1 ½ quart casserole dish with non-stick cooking spray.

Cook pasta according to package directions. Drain and set aside.

Fill the bottom of a medium pot with 1” of water. Add the sweet potatoes, cover, and simmer until sweet potatoes are tender, about 20-25 minutes. Mash potatoes with ½ cup of milk until smooth. Cover to keep warm and set aside.

Heat olive oil in a separate pot. Add garlic and sauté until softened. Stir in flour to create a roux, then add nutmeg, white pepper, and salt. Slowly add remaining milk, stirring constantly, until thickened. Stir in nutritional yeast until smooth.

Combine cooked pasta with mashed sweet potato, kale, and sauce. Transfer to prepared casserole dish, cover with foil, and bake for 15-20 minutes until hot throughout. Sprinkle with Parmesan cheese if desired.