MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food and Fitness


Sweet Potato Chili MacSweet Potato
Chile Mac

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

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
  • 1 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
  • teaspoon salt
  • 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
  • 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


Back to recipes index



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri

Last update: Monday, November 11, 2013