Saturday, August 4, 2012

Sweet Potato Chili Mac


Prep time: ...22 minutes .... Total time : 32 minutes
3 ...................medium sweet potatoes (about 2 pounds)
1 ...................cup fat-free milk
1 -1/2 to 2 .....tablespoons chopped chipotle chile , canned in adobo salt
3/8 ...............teaspoon kosher salt
1/4 ............... teaspoon freshly ground black pepper
3...................ounces Monterey Jack Cheese , shedded (about 3/4 cup packed)
8 ..................ounces uncooked whole-wheat macaroni or penne pasta
1....................tablespoon olive oil
6 ...................ounces fresh Mexican chorizo , casing removed
1/4 ................cup chopped green onions
2 ...................tablespoons chopped fresh cilantro
1) Preheat oven t0 425*F .
2) Pierce potatoes several times with a folk ; place on a foil-lined baking sheet . Bake at 425*F for 1 hour or until tender . Cool slightly ; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
3) Cook pasta according to package directions , omitting salt and fat ; drain . Adds pasta to potato mixture ; set aside .
4) Preheat Broiler to high .
5) Heat large ovenproff skillet over medium heat . Add oil ; swirl to coat . Add chorizo to pan ; cook 4 minutes or until browned , stirring to crumble . Place chotizo in a small bowl . Wipe pan clean ; sprinkle evenly with chorizo . Broil 2 minutes or until lightly browned and crisp .Sprinkle with onions and cilantro .
Crispy bits of Mexican chorizo (fresh , crumbly sausage -- not to be confused with Spanish chorizo ) create a delicious topping for this sweet-spicy take on mac and cheese .
Tip : There's a fair amount of heat here , so if you prefare mild food , use less chipotle .

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