Macroni and Cheesy Sweet Potato Casserole

Pat Duran


After searching many recipes and techniques I finally came up with a nice combination of ingredients for this recipe. Including the idea from Susan's Sweet Potato Soup.
The creamy sweet potato adds a nice, thick sauce to this classic mac & cheese casserole with just a little kick.
Who knew Kix cereal would taste so good! Just the right crunch for the cheese topping.

★★★★★ 1 vote
8-10 servings
25 Min
30 Min


15 oz
can sweet potatoes,well drained and mashed
1/2 c
coconut milk
4 c
1/3 c
3 oz
pkg. cream cheese, cut in cubes
1/2 c
all purpose flour
2 tsp
1/4 tsp
1/4 tsp
each white pepper and cayenne pepper
5 c
sharp white cheddar cheese -may add more if desired
1 lb
elbow macaroni or your favorite pasta shells work great too
1 1/2 c
kix cereal, slightly crushed


1Heat oven to 375^. Spray a 9x13-inch baking dish with non stick buttery oil. Set aside.
Put drained sweet potatoes in food processor. Pulse for 2 or 3 times then add the coconut milk and pulse until blended and smooth..Set aside.
2Warm milk in a medium saucepan over medium heat.
Melt butter in a large skillet over medium heat. When butter bubbles, add the flour. Cook and whisk for about 1 minute. While whisking, slowly pour the hot milk in a slow stream to keep the mixture smooth and creamy.Add the cream cheese chunks. Keep whisking until mixture bubbles and becomes thick and smooth,about 9 minutes.Remove pan from heat.
3Stir in nutmeg,white pepper, cayenne, and sweet potato mixture. Mix until blended.
Stir in 3 1/2 cups of the cheese. Set aside.
Cook pasta in boiling water for only 5 minutes, drain. Add pasta to the potato/cheese sauce and pour into prepared pan. Top with remaining cheese and sprinkle with the crushed kix on top.
Bake until golden on top and bubbly, 30 minutes.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy