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Cheesy Sweet Potato Mac
Category: Entrees

Servings: Serves 8

Courtesy of Lisa Talberg, Pollock, Louisiana


  • 8 ounces macaroni (about 2 cups)
  • 1 (15-ounce) can sweet potatoes
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 cup shredded fontina cheese
  • 1/2 cup soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup chopped pecans
  • 1 tablespoon pecan oil


  1. Preheat oven to 350º. Cook pasta according to package directions, and drain. Return to pot, and add sweet potatoes
  2. In a large saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper, and cook for 2 minutes. Whisk in cream and milk; cook, stirring frequently, until thickened, about 3 minutes. Stir in fontina 1/4 cup at a time. Stir cheese sauce into pasta.
  3. Transfer macaroni and cheese to a 2-quart baking dish. In a small bowl, combine bread crumbs, Parmesan, pecans, and oil; sprinkle over pasta.
  4. Bake for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.


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