Sweet Potato Chile Mac

By sarahstpierre

Calories: 456
Fat: 15.5g
Saturated fat: 6.2g
Monounsaturated fat: 6.9g
Polyunsaturated fat: 1.4g
Protein: 18.6g
Carbohydrate: 63.2g
Fiber: 8.8g
Cholesterol: 32mg
Iron: 3.1mg
Sodium: 589mg
Calcium: 235mg

Ingredients

• 3 medium sweet potatoes (about 2 pounds)
• 1 cup fat-free milk
• 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
• 8 ounces uncooked whole-wheat macaroni or penne pasta
• 1 tablespoon olive oil
• 6 ounces fresh Mexican chorizo, casings removed
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

1. Preheat oven to 425°.

2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).

3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.

4. Preheat broiler to high.

5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.