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Sweet potato mac and cheese on plate with fork.
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Sweet Potato Mac and Cheese Bake

This Sweet Potato Mac and Cheese Bake is one of my favorite side dishes because it’s cozy, creamy, and secretly packed with veggies. The sweet potatoes blend right into the cheesy sauce, giving it extra creaminess and a touch of natural sweetness. The best part? Your kids will have no idea they’re eating vegetables!
Course Side Dish
Cuisine American
Keyword sweet potato mac and cheese bake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 848kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of adding chopped veggies to baking sheet then roasting until soft.
  • 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
    Side-by-side image of adding roasted veggies to blender with liquids then blending together until smooth.
  • Cook pasta: Cook pasta until al dente, according to package directions.
    16 oz. elbow pasta/shell pasta
    Shell pasta cooked in saucepan.
  • Assemble: Add the pasta to a 9x13 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
    Side-by-side of adding sweet potato sauce to cooked pasta in 9x13 dish then mixing together.
  • Add cheese: Add the cheeses and stir. The hot pasta & sauce will make the cheese melty.
    Side-by-side image of adding cheeses on top of pasta in 9x13 dish then mixing together.
  • 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
    Side-by-side image of mixing panko topping ingredients in small bowl then adding on top of mac and cheese in baking dish.
  • 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
    Sweet potato mac and cheese baked in 9x13 baking dish.
  • Serve and enjoy: Let cool slightly, then serve warm and enjoy!
    Sweet potato mac and cheese on plate with fork.

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.
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Nutrition

Serving: 1serving | Calories: 848kcal | Carbohydrates: 104g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 1199mg | Potassium: 968mg | Fiber: 8g | Sugar: 14g | Vitamin A: 25605IU | Vitamin C: 7mg | Calcium: 895mg | Iron: 3mg