Friends, meet my new favorite lightning fast dish. This Sweet Potato Mac and Cheese requires just 5 simple ingredients, zero prep work, and is just the yummiest pasta recipe!
I am always looking for easy and delicious ways to incorporate more vegetables into my family’s meals and this recipe is one that we’ve all been loving lately.
This Sweet Potato Mac and Cheese comes together in less than 15 minutes, is incredibly creamy, and tastes so darn good.
The best part might just be that you don’t even need a blender. Everything just gets stirred together in the pot!
Why this Recipe Works
With an easy method that requires no prep work, a vegetable in the mix for added nutrients, and a creamy, cheesy flavor, this easy kids meal is one to bookmark.
(You may also like my other mac and cheese recipes, including Broccoli Mac and Cheese, Mac and Cheese with Peas, Baked Mac and Cheese, and fun Mac and Cheese Cups.)
Table of Contents
Ingredients You Need
To make this Sweet Potato Mac and Cheese recipe you’ll need to have the following ingredients on hand.
- Pasta: We prefer a small pasta shape, but any will work.
- Sweet potato puree: You can use a pouch or Sweet Potato Baby Food.
- Unsalted butter: This adds richness to the mixture.
- Shredded cheddar cheese: This melts right into the mixture, making it super creamy without the need to make a roux. You can use mild cheddar cheese or sharp cheddar cheese.
- Milk: I use whole milk, but any plain milk will work here.
TIP: I prefer small shapes of pasta since they cook faster (and are fun!). You can substitute roasted mashed Sweet Potato Puree.
Featured Review⭐️⭐️⭐️⭐️⭐️
“I made it for my 14-months old daughter for lunch and she loved it! She keeps opening her mouth for more! I cooked sweet potato in the instant pot overnight and I used orzo for this recipe.” —Elena
Step-by-Step Instructions
Here’s a look at how to make this Sweet Potato Mac and Cheese recipe. Scroll down to the bottom of the post for the full information, including the amounts and timing.
Step 1. Cook the pasta according to package directions. Drain.
Step 2. Add drained pasta to the pot with the remaining ingredients and stir well.
TIP: The sweet potato puree transforms the mixture into a nice mac and cheese texture without the need for any fussy roux-making steps.
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Frequently Asked Questions
I prefer to use small shapes of pasta such as mini wagon wheels, elbows, ABC pasta and the like because they cook quickly and are fun.
I love using a pouch because it means I can skip preparing fresh sweet potato separately. I also love the subtle hint of rosemary that this puree has. Alternatively, you can make your own sweet potato puree and use it in this recipe.
Yes! It stores and reheats really well. Simply store it in airtight containers in the fridge for 3-5 days and reheat in 15-30 second increments in the microwave. (I’ve been making it ahead and serving it for an easy lunch throughout the week.)
How to Store
Store leftover Sweet Potato Mac and Cheese in the fridge in airtight containers for 3-5 days. Reheat in 15-30 second increments or until warm.
You can also freeze in small portions or in a freezer tray and thaw and warm as you need it.
Serving Suggestions
We like this as a vegetarian meal for kids and often have some fruit or berries on the side. You can also pair it with Baked Chicken Meatballs, Marinated Chicken Tenders, Tofu Nuggets, or Chicken Bites.
Best Tips for Success
- Use a small shape of pasta so it cooks quickly.
- Use one a store bought pouch or prepare your own Sweet Potato Puree.
- Stir the mixture together well until all of the cheese is melted.
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Use a non-dairy cheese and add nutritional yeast for more flavor, if desired.
- Add a little onion or garlic powder for more flavor, if you like.
Related Recipes
I’d love to hear what you think of this recipe if you try it, so please comment below!
Easy Sweet Potato Mac and Cheese
Ingredients
- 1 pound pasta (such as elbows, mini wagon wheels, or ABC pasta)
- 2 tablespoons unsalted butter
- ½ cup sweet potato puree
- 1 cup shredded cheddar cheese
- ¼ cup milk
- salt to taste, as needed
Instructions
- Bring a large pot of water to a boil over high heat. Cook pasta according to the package directions. Drain.
- Melt the butter in the pot over low heat. Add the pasta, sweet potato, cheddar cheese, and milk.
- Turn off the heat. Stir together the ingredients to make a uniformly creamy pasta.
- Serve warm.
Notes
- Use a small shape of pasta so it cooks quickly.
- Prepare your own Sweet Potato Puree and use ½ cup. Or use a prepared baby food pouch of sweet potato from the store.
- Stir the mixture together well until all of the cheese is melted.
- Add a simple side of fruit for an easy meal.
- Store leftovers in the fridge in airtight containers for 3-5 days. Reheat in the microwave in 15-30-second increments or until warm.
- Gluten-free: Use GF pasta.
Nutrition
This post was first published April 2021.
This is my first time cooking one of your recipes. I was very hesitant because my two year old is soooo picky but he LOVED it. I’ve never seen him eat with such passion ! Lol. Needless to say, I’m going to try out a lot more recipes! THANK YOU
I’m so glad to hear this!
My son is a picky eater and he loved it.
Love all your recipes! Curious if you think I could substitute silken tofu for the sweet potato puree in this recipe? Bonus if it will freeze and thaw well for batch cooking sauces. (My kiddo’s diet is 90% pasta.) I’m trying to get more protein into him (he is anti-meat and anti-bean).
Maybe add the tofu in addition to the sweet potato that way it has the flavor and creaminess and the extra protein?
My kids are also anti meat and anti bean, but they love pasta and will eat red lentil pasta (especially with butter and if the cooking water is very salty). Thought I’d share!
Husband and 10 month-old loved it. I was out of sweet potato so I used pumpkin with a pinch of sugar instead. I also added cherry tomatoes from the garden.
I made it for my 14-months old daughter for lunch and she loved it! She keeps opening her mouth for more, when usually she fights me and wants to eat with her hands rather than being fed by the spoon!
I cooked sweet potato in the instant pot overnight and I used orzo for this recipe.
Love it!
Mine has clumps and globs of cheese and it’s extremely stringy. (Afraid of toddler choking on it).. any idea what I did wrong? I shredded a block of mild cheddar and used some mozzarella from a log cut into small chunks. Totaled them together to 1 cup. I mixed it for what seemed a long time.
It’s possible it was the mozzarella that didn’t melt. That’s my best guess anyway.
Mozzarella goes stringy.. Stick to cheddar
This recipe is the ONLY mac & cheese my daughter will eat! I’ve tried a variety of boxed mac & cheese, and have even ordered her some in restaurants. She doesn’t like any it! She (3 year old) loves this, as well as, my 1 year old son. I love how it freezes well, too. I flash freeze portions in silicone muffin cups, and transfer to a ziplock bag. Total lifesaver!
I am so glad they both like it!
Tried this last night. Flavor was great! My 6.5 yo loved it and had seconds last night along with two servings for lunch today. My 5 yo helped make it but didn’t like it at all. I think it was mainly the texture. Cheddar can get a little grainy when used as the main cheese in a mac and cheese so it wasn’t as creamy as our usual make. I’ll definitely try again, maybe switching up the cheese a little. Loved that the sweet potatoes added color and vitamins without affecting the flavor!
My 21 month old hated it, but I (31) loved it!