Prepared by: Susan Mills-Gray,
University of Missouri Extension
November 10, 2013
Yield: 6 servings (about 1 cup)
- 3 medium sweet potatoes (could use canned yams)
- 1 cup fat-free milk
- 1½ to 2 tablespoons chopped chipotle chile, canned in adobo sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
- 8 ounces uncooked whole-wheat macaroni or penne pasta
- Non-fat pan spray
- 6 ounces fresh Mexican chorizo, casings removed
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 425°
- Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
- Stir in milk and next 4 ingredients (through cheese).
- Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
- Preheat broiler to high. Heat a large ovenproof skillet over medium heat. Coat dish with non-fat pan spray. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean.
- Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
Source: Cooking Light
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, November 11, 2013