This may be my daughters' new favorite recipe. I mean how do you improve on mac and cheese? Turn it into a muffin! Perfect to pack for a snack or lunch and super easy make, plus kids love helping with this recipe.
Sweet Potato Mac Muffins
Ingredients:
3 Cups Cooked & Drained Pasta (we usually use shell or similar)
2 Cups Milk
3/4 Cup Sweet Potato Puree
2 Eggs
1 tsp Mustard
1/2 tsp Sea Salt
2 Cups Shredded Cheese
Preheat the oven to 400 degrees(f). Line a 12 cup muffin tin with paper or silicone liners. Whisk together milk, sweet potato, eggs, mustard and sea salt till smooth. Fold in pasta and cheese. Fill muffin cups with mixture, about 3/4 full. Bake for 10-12 minutes. Let cool before serving.
To make sweet potato puree from scratch (you can also buy it pre-made, usually near pumpkin puree): Roast a large sweet potato on a lightly oiled (to prevent sticking) pan in a 350 degree (f) oven for about 50-65 minutes. Make sure you poke a few holes in the potato with a fork before roasting. Cut in to the potato to ensure it is soft inside. Allow it to cool for about 15 minutes then scoop the insides out of the skin and puree in a food processor until smooth. Will keep up to 3 days in the fridge or 3 months in the freezer.
