Sweet Potato Mac & Cheese Bake
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Okay, I’m not going to lie. This Sweet Potato Mac and Cheese Bake is one of my go-to recipes lately because it’s such an easy way to sneak some veggies in for my kids. They have no idea it has sweet potatoes and carrots in it, and my toddler especially loves it (don’t worry the adults do too!).
Serve this mac and cheese as a side dish with your favorite entrees like Crockpot BBQ Chicken Thighs, Pulled Pork, or Slow Cooker Pork Ribs. You can also enjoy it as a vegetarian dinner option!
Table Talk with Tawnie
I’m not going to lie… sometimes feeding toddlers feels like a never-ending game that I just can’t seem to get the hang of. One minute they’re loving something and then the next it’s a no-go. Luckily, this baked Sweet Potato Mac and Cheese recipe seems to consistently be a winner, so it’s always in the rotation for us! The kids think they’re getting cheesy, delicious mac and cheese, and I can feel good about knowing they’re also getting a few veggies in! But don’t get me wrong, this mac and cheese is super yummy for the adults too, so it’s a win-win all around!
- Sweet potatoes: You’ll need two pounds of sweet potatoes, peeled and cut into 1-inch cubes. The sweet potatoes add the perfect amount of creaminess and sweetness to this mac and cheese, and your kids will have no idea they’re eating veggies! You can also use butternut squash, peeled and cut into cubes.
- Chicken stock: Use your favorite store-bought chicken stock or my Go-To Homemade Chicken Stock (so good!!). You can use vegetable stock if you want to keep this vegetarian. I also love to add half a cup of whole milk or heavy cream for extra creaminess.
- Pasta: Any small-shaped pasta will work. You can elbows, shells, penne, ziti, rotini, farfalle, fusilli, etc. You can use regular, whole wheat, gluten-free, or chickpea pasta for extra protein.
- Cheeses: I love using a mix of freshly grated Parmesan cheese and white cheddar (or mild/medium cheddar). Use any mix of cheeses you love!
- Panko breadcrumbs: Panko breadcrumbs are a little bit bigger than normal Italian breadcrumbs, which allows them to have more of a “crunch” and be all around crispier, which I love for this topping! However, regular breadcrumbs will also work if needed.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Roast veggies
Roast the sweet potatoes, onions, and carrots on a baking sheet for 25-30 minutes. Add the garlic the last 10 minutes of cooking.
Blend sauce
Add the veggies to a blender with the chicken stock, nutmeg, salt, and pepper. Blend until smooth.
Assemble
Add the cooked pasta and sweet potato sauce to a casserole dish and stir to combine. Then, add the cheese and stir. The hot pasta & sauce will make the cheese melty.
Add panko topping
Combine the panko, butter, parmesan, and fresh herbs. Then sprinkle on top.
Bake & enjoy!!
Bake uncovered for 25-30 minutes or until hot & bubbly and panko topping is golden brown. Let cool slightly, then serve warm and ENJOY!!
Expert Tips
- Dice veggies: I love using this vegetable chopper to make chopping the sweet potatoes, carrots, and onions so much quicker and easier. If chopping by hand, be sure to cut into even-sized cubes so they will roast evenly and at the same time.
- Don’t overcook the pasta: Cook the pasta to al dente (or 1 minute shy) so that it does not overcook when baked.
- Freshly grated cheese: I always recommend buying a block of cheese and grating it yourself since the pre-shredded cheese contains preservatives that keep it from melting, which can result in a gritty mac and cheese.
- Prevent sticking: Use any oven-safe 9×13 or 3-quart baking dish. Be sure to spray with non stick spray or lightly coat with olive oil to prevent pasta from sticking.
Variations / Substitutions
- Protein: Add in bacon, sausage, ground turkey, or chicken to make this a main entree.
- More veggies: Feel free to throw in any extra veggies like fresh spinach, mushrooms, zucchini, etc.
- Cheese: Feel free to use any mix of cheese you like in mac and cheese! Try Gruyere, smoked Gouda, Monterey Jack, goat cheese, etc.
Storage / Freezing
- Refrigerator: Store leftovers covered or in an airtight container in the fridge for up to 4 days.
- Freezer: Let cool completely, then wrap tightly with tin foil (or transfer to a freezer-safe container) and store in a freezer for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in the microwave or in a saucepan over medium-low heat. Add a splash of stock or milk to help loosen the sauce and stir occasionally until warmed through.
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Sweet Potato Mac and Cheese Bake
Ingredients
- 2 lbs. sweet potatoes (peeled and cut into 1 inch cubes)
- 1 small yellow onion (diced)
- 2 large carrots (peeled and diced)
- 1-2 Tbsp. olive oil
- Salt and pepper to taste
- 2-4 cloves garlic
- 1 – 1½ cups chicken stock or vegetable stock
- 1/2 cup whole milk (optional or heavy cream)
- Pinch of nutmeg
- 8 oz. Parmesan cheese
- 8 oz. white cheddar or mild/medium cheddar
- 16 oz. elbow pasta/shell pasta
For the panko topping:
- 4 Tbsp. butter (melted)
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1-2 Tbsp. chopped sage, rosemary, or thyme
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Roast vegetables: Add the sweet potatoes, onions, and carrots to the baking sheet. Use your hands to toss with olive oil, salt, and pepper. Coat them well and evenly, and roast for 25-30 minutes or until fork-tender. Add the garlic cloves in the last 10 minutes of baking.2 lbs. sweet potatoes, 1 small yellow onion, 2 large carrots, 1-2 Tbsp. olive oil, Salt and pepper to taste, 2-4 cloves garlic
- Blend: Add the veggies to a blender, starting with 1 cup of stock, and nutmeg, salt, and pepper (to taste), and blend until smooth. Add more stock as needed, and add the whole milk/heavy cream for an even creamier mac & cheese. Taste and adjust salt and pepper as desired. I feel like I’m always adding more salt to make it tasty 😋1 – 1½ cups chicken stock or vegetable stock, 1/2 cup whole milk, Pinch of nutmeg
- Cook pasta: Cook pasta until al dente, according to package directions.16 oz. elbow pasta/shell pasta
- Assemble: Add the pasta to a 9×13 casserole dish, then add the sweet potato sauce on top, and stir to combine.8 oz. Parmesan cheese, 8 oz. white cheddar or mild/medium cheddar
- Add cheese: Add the cheeses and stir. The hot pasta & sauce will make the cheese melty.
- Add panko topping: Combine the panko, butter, parmesan, and herb of choice in a small bowl. Then sprinkle over the top.4 Tbsp. butter, 1/4 cup Parmesan cheese, 1-2 Tbsp. chopped sage, rosemary, or thyme, 1 cup panko breadcrumbs
- Bake: Bake uncovered for 25-30 minutes or until hot & bubbly and panko topping is golden brown. Cover with foil if top is browning too quickly, usually during the last 5-10 minutes. Start Timer
- Serve and enjoy: Let cool slightly, then serve warm and enjoy!
Notes
- Don’t overcook the pasta: Cook the pasta to al dente (or 1 minute shy) so that it does not overcook when baked.
- Freshly grated cheese: I always recommend buying a block of cheese and grating it yourself since the pre-shredded cheese contains preservatives that keep it from melting, which can result in a gritty mac and cheese.
- Refrigerator: Store leftovers covered or in an airtight container in the fridge for up to 4 days.
- Freezer: Let cool completely, then wrap tightly with tin foil (or transfer to a freezer-safe container) and store in a freezer for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in the microwave or in a saucepan over medium-low heat. Add a splash of stock or milk to help loosen the sauce and stir occasionally until warmed through.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
This recipe was originally published in August 2019. It was updated with new ingredients, instructions, and photos in September 2025.
When does the spinach get mixed in?
with the cheese & sweet potato. So sorry I published this in 2016 and haven’t updated it since then – yikes!
Whoa, I love everything about this mac & cheese. I know my daughter would love it (but of course that’s only if there was any left after my hubby and I got to it). Hope you had fun at the expo!
Haha, I know how that goes! Except substitute the hubby for one of my brothers 😉 Thank you! Had a blast!
This looks so good! I bet my kids will gobble it up 🙂
Thank you !! Yay 🙂
YUM! Sounds and looks delicious. I love the idea of using sweet potatoes as the base for a creamy–cheesy sauce.
Thank you!! It was so creamy and yummy!!
I love making mac and cheese with butternut squash – haven’t tried it with sweet potatoes, but I’m sure it’s equally as delish! Great leftovers for lunch! Have fun at the conference!
It’s great with butternut squash as well !! 🙂 thank you!!