Roasted Sweet Potato Mac and Cheese
Recipe type: Vegan macaroni and cheese
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
For the mac and cheese
  • 2 sweet potatoes, about 3 cups, cubed
  • Salt and freshly ground pepper to taste
  • 16 ounces (about 500 grams) elbow macaroni, gluten-free if desired
  • Juice of ½ lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon tamari, or regular soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chili flakes
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra virgin olive oil, and more for drizzling
  • 1 teaspoon sea salt and freshly ground pepper
  • 2 cups unsweetened almond milk, or other non-diary milk of your choice
  • A handful fresh parsley, roughly chopped, for garnish
For the mushrooms
  • 8 ounces mushrooms, washed and sliced
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon extra virgin olive oil
  1. Preheat oven to 400° F.
  2. Place sweet potato cubes onto lightly oiled or parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Place in preheated oven for 35 to 40 minutes or until tender, turning once half way through.
  3. Meanwhile, cook pasta according to package directions. Drain and return pasta to the pot.
  4. In a medium bowl, combine lemon juice, mustard, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
  5. In a small pan, sauté mushrooms and garlic in oil on medium heat for 5 minutes. Remove from heat and set aside.
  6. Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
  7. Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
  8. Remove from the oven, sprinkle freshly chopped parsley over the top, and serve.
Recipe by VegKitchen at