Enter Steamin' Hot Sweet Potatoes.
Yes, that is potatoes ON pasta.
Rich Creamy Goat Cheese, Brie de Meaux (sans rind) & Belgian Gouda Cheese.
Is it just me, or is the word cheese is starting to weird you out, too? Cheese, cheese, cheese. Okay, now, I am questioning how you even spell cheese.
"Hey Paul, how do you spell cheese?"
"There is no a," Paul confirms.
"What about a z?" I ask, half-jokingly.
He offers me a dumb look. I guess that's a no?
Phew, here I thought I was losing it.
Back to the Sweet Potato Mac and Squeeze (I can't bear to type the "c" word on more time).
Sweet Potato Mac & Cheese
as adapted from Healthy Food for Living
8 oz uncooked macaroni (or pasta of choice)
3 sweet potatoes (or ~1.5 c pureed sweet potato)
1 c milk (I used almond because that is what we had)
2/3 c Goat Cheese
1/2 c Brie (without rind)
1/2 c Gouda
pinch of nutmeg
Sea Salt and Freshly Ground Pepper
Bake Sweet Potatoes, pierced with a fork, at 425 F for1 hour, or until flesh is soft. Remove flesh and puree (I just mashed with a fork). Cook pasta according to directions to al dente. In a saucepan heat sweet potato puree and milk to a slow boil. Reduce heat and add cheese. Mix until texture is consistent. Add a pinch of nutmeg (if desired) and a dash of salt and pepper. Fold in noodles. Serve. Add Salt and pepper as desired.