Spiralized Gluten-Free Sweet Potato Mac and Cheese
- 2 sweet potatoes, ends trimmed, spiralized using a 5mm blade
- 4 tablespoons butter
- 1/3 cup coconut flour, or more as needed
- 2 1/2 cups whole milk
- cornstarch (optional)
- pinch grated nutmeg
- cayenne pepper to taste
- salt and ground black pepper to taste
- 2 1/2 cups grated sharp Cheddar cheese
- 1 1/4 cups grated Gruyere cheese
For best results, we recommend using:
- Preheat oven to 375°F (190°C).
- Spray a nonstick skillet with cooking spray and set over medium-high heat. Sauté sweet potato noodles in hot pan until softened, for 8 to 10 minutes. Remove from heat.
- Make a roux by melting the butter in a large saucepan over medium-high heat. Stir in coconut flour into butter until it’s thick and fragrant, for 30 seconds.
- Slowly pour milk into butter mixture, whisking constantly. Cook over medium heat, stirring often, until the mixture thickens (if mixture doesn't thicken, make a slurry using cornstarch and water and whisk into milk mixture), for 5 minutes. Remove from heat.
- Stir nutmeg, cayenne pepper, salt, and ground black pepper into mixture. Stir in 2 1/4 cups Cheddar cheese and 1 cup Gruyere cheese until the sauce is well combined and cheese is melted.
- Add sweet potato noodles to cheese sauce; stir to combine. Pour into a glass or ceramic baking dish and sprinkle remaining Cheddar and Gruyere cheeses on top.
- Bake in the preheated oven until potatoes are tender and cheese is bubbling, for 30 minutes.
- Remove from the oven and serve.
Sweet potatoes are loaded with nutrients such as vitamin A, B vitamins, potassium and fiber. The same can't be said about pasta!
What others are saying
Tal Levitas says:
This just didn't work. Sweet potatoes didn't swap well for noodles. I also couldn't get the texture right. Maybe adding more sweet potatoes will make it better.
Seifer Kanai says:
This dish is a travesty of a turn. It's as if someone almost knew food but then decided they'd rather disregard culinary intelligence to add fancy sounding ingredients to a recipe that doesn't deserve credence by anyone with any actual culinary education at all. The Gruyere with the cheddar buffered by the sweet potato tastes like feet. It would be much more prudent to use a Manchego with a decent medium bodied cheddar in order to form a nutty sweet goodness along the center of the palette. Couple that with a semi-sweet red wine and your golden. Sorry but a swing and a miss here boys.
Caro Hodgin says:
I used all-purpose flour and this recipe worked like a charm. so tasty. more like cheesy potatoes but i loved it!
Jen the Mighty says:
Let's be honest; the real star of mac and cheese is the cheese sauce, and this sauce can't be beat! I used a combination of coconut flour and cornstarch to get it bound and thickened, and with a bit of nutmeg and cayenne this sauce really steals the show. I love the color that the sweet potato brings. Beautiful and delicious.