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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)

 

Ingredients

  • 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

 

Preparation

  • 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

 

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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.

 


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Last update: Monday, November 11, 2013