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 .