I’ve been making this Sweet Potato Chorizo Chile Mac for well over a year now since Joanne posted it, and have no idea why I haven’t blogged about it yet. It is AMAZING! It’s no secret that I like baked pasta, cheese, and Southwestern/Mexican food, and this dish fits the bill for all three of those categories. Saaaweeeet!
Or more accurately, sweet ‘n spicy. This version of chile mac features a hearty sweet potato sauce, some spicy chorizo sausage, and just enough cheese to be yummy but not too indulgent/unhealthy. I mean, I love a super cheesy dish as much as the next girl, but there are other flavors I like too… and this dish brings it! If you have all the ingredients at your disposal and are currently snowed/iced/frozen in, then I highly suggest you make this today! If not, then by the end of the week, stat!
I’ve been trying to figure out what my favorite part of the dish is, and the sad answer is… I don’t know! The spicy meat pairs so well with the smooth sweet potato sauce that neither is overwhelming. Ben isn’t a huge sweet potato guy but this is one dish he really can get into. For the most part, I followed Joanne’s original recipe, but of course I had to add my own little twist, my own little departure from regular ‘ole chili mac… and that is to toss everything in the oven for just a bit, to create some crunchy noodles and a nice layer of melted cheese. By jove, I’ve got it! The crunchy noodles are my favorite part. Crunchy, cheesy, spicy, sweet potato covered noodles, that is! Enjoy! 🙂
one year ago: Chicken Tinga Tacos
two years ago: Crock Pot Cran-Apple Sauce
three years ago: Chicken & Wild Rice Soup
Sweet Potato Chorizo Chile Mac
from Joanne via Marcus Samuelsson
- 2 large sweet potatoes [approximately 2 pounds]
- 1 cup skim milk
- 1-2 tablespoons chopped chipotle chiles in adobo sauce
- freshly ground black pepper
- 4-6 ounces shredded cheese [sharp Cheddar cheese or Monterey Jack], divided
- 8 ounces small whole wheat pasta [shells or macaroni]
- 8 ounces chorizo
- 1/4 cup chopped green onions, divided
- 1/4 cup chopped cilantro, divided
- sour cream, for serving
Preheat oven to 350 degrees. Grease a 9×13 casserole dish with nonstick spray.
Scrub sweet potatoes and pierce all over with a fork. Place in a microwave safe bowl and microwave for 10-12 minutes, or until cooked through.
While sweet potatoes cook, prepare pasta according to package directions.
When cooked sweet potatoes are cool enough to handle, peel and place in a large bowl. Add milk, chipotle chiles, and a generous amount of pepper. Mash and stir in half of the cheese, then add pasta to sweet potato mixture.
Heat a small skillet over medium heat, then add chorizo and cook 4-5 minutes until brown, stirring to crumble. Add to bowl with sweet potatoes and pasta. Stir together along with half of the green onions and cilantro, then transfer to prepared baking dish. Top with remaining cheese.
Bake for 10-12 minutes or until cheese is golden brown and bubbly. Top with green onions and cilantro and serve with sour cream [if desired].
Notes: preparation time can be reduced for this dish if you bake the sweet potatoes ahead of time.