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Sweet potato macaroni

BT Toronto | posted Wednesday, Oct 28th, 2015

Gluten-free macaroni? Mary Jo Eustace’s sweet potato-packed mac ‘n’ cheese is so flavourful that you won’t even miss the gluten.

Sweet potato macaroni


  • 4 cups (1 L) dried gluten-free macaroni
  • 2 1/2 sweet potatoes
  • 3 Tbsp (45 mL) butter
  • 1/2 cup (125 mL) finely chopped celery
  • 1 cup (250 mL) cubed apple (tart, like Granny Smith)
  • 1 cup (250 mL) chopped onions
  • Salt and pepper to taste
  • 3/4 cup (185 mL) half-and half cream
  • 1 cup (250 mL) gluten-free chicken or veggie stock
  • 1 cup (250 mL) freshly grated
  • Parmesan cheese + extra for garnish
  • 1 cup (250 mL) freshly grated, raw sharp cheddar or Gruyère cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) ground nutmeg
  • 1/2 cup (125 mL) chopped pistachios


Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

In a medium pan, sauté in butter the celery, apple, and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

In a large bowl, combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyère, parsley, ground nutmeg, and salt and pepper. Mix well.

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

Courtesy Mary Jo Eustace
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