Ingredients – 4 Persons

Ingredients

  • Four 1/2-pound sweet potatoes, scrubbed well
  • 200g Wellside vegan organic dark whole wheat macaroni
  • 220g pumpkin puree
  • 120ml vegetable broth
  • 45g raw cashews, soaked for 15 minutes in boiling water
  • 3tbsp nutritional yeast
  • 1tbsp tapioca starch
  • 1 clove of garlic
  • 2tsp of lemon juice
  • 1tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp chipotle flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp liquid smoke
  • 1/2 tsp sea salt
  • 1/4 teaspoon ground turmeric, for colour
  • Reserved pasta water, if necessary
  • 40g firmly packed, chopped kale
  • 115g diced tomato
  • 64g corn kernels (can use fresh or frozen then thawed)
  • 16g diced green onion, plus more for garnish

This recipe takes your loaded baked potato to a whole other level. Smoky Mac-stuffed Sweet Potatoes are delicious and fun to eat

To put it simply, this loaded baked potato is taking indulgent eats to a whole new level and is ideal for group meet-ups like Thanksgiving and Christmas.

The natural sweetness of the sweet potato goes perfectly with the chipotle flakes and smoky cheese sauce. It’s enough to make your mouth water!

This recipe is filled with some healthy ingredients like kale, corn and pumpkin. Feed this to your friends and family for a new twist on your standard baked potato.

Grab our vegan organic dark whole wheat macaroni to complete this recipe.

 

Method

Method

  1. 1. Preheat oven to 190ºc. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender. Another option is to line a multi-cooker inner pot with 1 cup of water, place wire rack inside, and cook potatoes at high-pressure for 20-25 minutes - depending on how wide they are. Let rest for 5 minutes before quick-releasing remaining pressure.
  2. 2. While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes.
  3. 3. Take the pumpkin, cashews, veggie broth, nutritional yeast, tapioca starch, garlic, lemon juice, mustard, onion powder, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
  4. 4. Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove with pasta, 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.
  5. 5. Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren't already. 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 centre to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
  6. 6. Now, dump some freakin' mac and cheese in the middle of that thing and go to town! (Don't forget to garnish with more green onion though!)