SMOKED MAC - CHEEZE STUFFED SWEET POTATO
Ingredients
- 4- 1/2 lb Sweet Potatoes Washed/Scrubbed
- 1 1/2 C Dried Pasta
- 1 C Baked Pumpkin Puree not pumpkin pie mix
- 1/2 C Vegetable Broth
- 1/3 C Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
- 3 T Nutritional Yeast
- 1 Clove of Garlic
- 1/2 T Lemon Juice
- 1/2 tsp Dijon Mustard
- 1/2 tsp Chipotle Flakes
- 1/2 tsp Smoked Paprika
- 1/2 tsp Liquid Smoke
- 1/2 tsp Sea Salt
- 1/4 tsp Turmeric for color
- 1 C Packed Kale Chopped with Stems Removed
- 3/4 C Tomato Diced
- 1/3 C Yellow Corn Kernels
- 1/4 C Green Onion Diced (plus more for garnish, which is optional)
Directions
Step 1
Preheat the oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.
Step 2
While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).
Step 3
Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
Step 4
Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat. Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well. Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
Step 5
Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren’t already.
Step 6
Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
Step 7
Stuff the Mac-n-cheeze into the sweet potato, garnish with reserved green onion and serve!
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