Jane Nicholson : Mini Sweet Potato Mac n’ Cheese Bites

Ingredients

• 1 large sweet potato

• 3 cups of cooked elbow pasta (about 1.5 cups dry pasta)

• 1/4 tsp of paprika

• 1/4 cup of Panko bread crumbs

• 1/4 cup of unsweetened almond or oat milk

• 1/4 cup of shredded white cheddar cheese

• Salt to taste (optional)

Instructions

1. Wash, peel and chop sweet potato into chunks

2. Place in a steamer and steam until fully cooked. You should be able to put a fork through it easily (Alternatively you can roast in the oven and scoop out of the shell when cooked)

3. In a small bowl, mash sweet potato with a potato masher. Then add almond milk, paprika and salt to taste

4. Mix cooked pasta with the sweet potato mash

5. Scoop into a mini muffin tin to the top

6. Sprinkle with Panko bread crumbs and top with a little bit of cheese

7. Bake in the oven at 375 Fahrenheit for 15-20 mins until golden brown

8. Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months

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Mini Sweet Potato Mac n’ Cheese Bites out of the oven!

Ready to eat!