Mac 'n' cheese with sweet potato and cheddar

First, prepare the sweet potato puree. Peel, clean, and dice the sweet potato. In a pot, bring 1.5 liters of water to a boil, add the diced sweet potato, and cook until soft, about 15–20 minutes. Then drain and mash until smooth with an immersion blender. This amount yields approximately 600 g of puree.

Cook the pasta in lightly salted, boiling water according to the package instructions, then drain. Cooking time usually varies between 5–10 minutes depending on the type of pasta.

Place the sweet potato puree in a saucepan, add the rice cream, mix, and cook over low heat for 5 minutes. Then add the grated cheddar cheese and stir until the cheese is completely melted. Remove from heat, season with salt and pepper, then fold in the cooked pasta.