I have to be honest about something. I’m not as good at eating fruits & veggies as I used to be. Some days it’s only one serving and I’m constantly going to bed mad at myself for hot making it more of a thing. It seems like I’m so focused on feeding Hugo these days that I end up nibbling on his leftovers and chowing down on a couple scrambled eggs while he naps.
I wanted to make something that I actually liked to eat but was also nutritious for him so I thought adding some sweet potato pureé to a creamy cheese sauce was just the thing. Andy loved this, I loved this, and most importantly Hugo loved this. I used whole grain pasta, some awesome Cabot cheddar, and a couple perfect sweet potatoes- I loved this easy, heathy spin on Mac & Cheese so much! The sauce was SO creamy, that the slightly sweet taste was really the only giveaway that it actually had veggies in it. I felt so full after a small bowl of this stuff, and though I still have to get better at remembering my veggies, I figured this was a start. (Are sweet potatoes considered veggies?)
* To easily cook your potatoes, place directly on the oven rack with a sheet underneath for catching drips. Start with a cold oven and preheat to 450F. Cook for 45 minutes or until soft.