Name: Sweet Potato Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 medium sweet potato (or leftover cooked sweet potato); 3 cups elbow macaroni (use GF macaroni if you're gluten-free); 2 tablespoons olive oil or butter; 2 tablespoons all-purpose flour or for a gluten-free version, use Bob's Red Mill 1-to-1 Gluten-free Baking Flour; 2 cups whole milk; 1/2 teaspoon Dijon mustard (optional); 1/2 teaspoon garlic powder; 2 cups freshly grated cheddar or a mix of cheese (my favorite is 1 1/2 cups cheddar + 1/2 cup Pecorino Romano); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Jump to Recipe

This sweet potato mac and cheese is creamy, cheesy and made entirely on the stovetop, with 1 cup of cooked sweet potato blended right into the sauce. With the full amount of cheese, the sweet potato flavor stays mild, so it still tastes much more like classic mac and cheese than a vegetable-heavy pasta dish.

Pureeing the sweet potato gives you the smoothest, creamiest sauce and makes it blend completely into the cheese. It’s an easy fall comfort food and a great Thanksgiving side dish, and you can also make it with gluten-free macaroni and flour or whole wheat macaroni for a whole grain option. This post was updated with new tips and photos in 2026 and was first posted in 2013.

For another variation on classic mac and cheese, try my Smoked Mac and Cheese for a rich, smoky flavor.

What’s to Love

Classic mac and cheese flavor – with the full 2 cups of cheese, the sweet potato flavor stays mild.
Smooth, creamy sauce – pureeing the sweet potato makes it blend seamlessly into the cheese sauce.
Easy gluten-free option – use gluten-free macaroni, Bob’s Red Mill 1-to-1 Gluten-free Baking Flour and a Dijon mustard labeled gluten-free.
Whole grain option – use whole wheat elbow macaroni in place of regular macaroni.

Ingredient Notes

Please scroll down for the full recipe. These are just notes on select ingredients.

Sweet potato – you need 1 cup (245 grams) of cooked pureed sweet potato. One medium sweet potato (mine was 370 grams) gave me a little more than I needed. I haven’t tested pumpkin or butternut squash as direct substitutes. Because they can be more watery than sweet potato, I’d remove some excess moisture before using them. If you’re using fresh pumpkin or butternut squash, you can wring out some of the excess water with a tea towel. For a tested pumpkin version, try my Pumpkin Mac and Cheese.
Elbow macaroni – the recipe uses 3 cups (375 grams) of dry macaroni. Other pasta shapes are fine, too. Use gluten-free macaroni if needed or whole wheat macaroni for a whole grain version.
Flour – this thickens the milk and creates the base of the cheese sauce, so don’t leave it out. Bob’s Red Mill 1-to-1 Gluten-free Baking Flour works for the gluten-free version.
Cheese – use 2 cups (225 grams) of freshly grated cheddar or another combination of cheeses you normally enjoy in mac and cheese. I particularly like 1 1/2 cups cheddar with 1/2 cup Pecorino Romano. White or orange cheddar both work.
Dijon mustard – you can leave it out if you don’t like it. If you omit it, you can add a little extra garlic powder if you’d like. If you’re making the gluten-free version, check that your Dijon mustard is labeled gluten-free.
Olive oil – another oil can be used instead. If you use coconut oil, choose refined coconut oil so it doesn’t add coconut flavor.

How to Make It

Cook the sweet potato – peel it, cut it into 1/2-inch (1.3-cm) pieces and boil until very tender, about 10-20 minutes. Drain well.

Puree the sweet potato – use an immersion blender, small food processor or high-speed blender to puree it until completely smooth. Measure out 1 cup (245 grams).

Cook the macaroni – boil it in generously salted water until al dente, then drain it and set it aside.

Start the sauce – heat the olive oil in a large saucepan over medium-high heat. Add the flour and whisk constantly for 1 minute.

Add the milk – slowly pour it in while whisking constantly. Continue cooking and whisking frequently for about 3-5 minutes, or until the sauce is thick enough to coat the back of a spoon.

Finish the cheese sauce – reduce the heat to low. Stir in the Dijon mustard, if using, garlic powder and 1 cup (245 grams) of sweet potato puree. Add the cheese and stir gently until melted and smooth. Avoid boiling the sauce after adding the cheese.

Add the macaroni – season with salt and pepper, add the drained pasta and stir until it is evenly coated. Taste and adjust the seasoning before serving.

Tips for Success

Puree it for the smoothest sauce – an immersion blender, small food processor or high-speed blender makes the sweet potato blend almost completely into the cheese sauce. If you don’t have one, you can mash the sweet potato very thoroughly instead, but use only 2 cups (about 250 grams) of dry macaroni rather than 3 cups (375 grams).
Measure the sweet potato after cooking – don’t automatically add the entire potato. Measure out 1 cup (245 grams) once it has been cooked and pureed.
Using less cheese changes the flavor – the first time I made this, I didn’t have the full amount of cheese and it tasted surprisingly like Cheetos. With the full 2 cups of cheese, it tastes much more like traditional mac and cheese.
Grate the cheese yourself – the recipe was developed with freshly grated cheese, which melts smoothly into the sauce.
Whisk while adding the milk – pour it in gradually and whisk constantly at first to help keep the sauce smooth.
Try some add-ins – stir in cooked bacon, diced ham, sautéed spinach or steamed broccoli for extra flavor and texture. Add them when combining the pasta with the cheese sauce.
Use a different sweet potato cooking method – instead of boiling, you can roast or microwave the sweet potato until very tender. For roasting, prick it with a fork and bake at 400 °F (200 °C) for 45–60 minutes, depending on its size. For microwaving, prick it and cook for 5–10 minutes, turning halfway through. Let it cool slightly, scoop out the flesh and measure the amount needed for the recipe before blending it into the sauce.

Troubleshooting

The sauce is too thin – keep cooking it for another minute or two before adding the macaroni. It should be thick enough to coat the back of a spoon.
The sauce is too thick – stir in a small splash of milk until it reaches the consistency you want.
You can still see pieces of sweet potato – puree it a little longer before adding it to the sauce. The smoother the puree, the more seamlessly it will blend in.
You want more sweet potato flavor – try adding a little more puree. Add it gradually because additional sweet potato will also thicken the sauce. Add more milk, if needed.

Make Ahead & Storage

Make ahead – you can cook and puree the sweet potato ahead of time. Keep it covered in the refrigerator until you’re ready to make the mac and cheese.
Refrigerate – let leftovers cool and store them in an airtight container in the refrigerator for up to 4 days.
Reheat – warm leftovers gently on the stovetop or in the microwave. Stir in a splash of milk if the sauce has thickened in the refrigerator.
Freeze – I don’t recommend freezing this recipe because the cheese sauce may separate or become grainy after thawing.

What to Serve With Sweet Potato Mac and Cheese

Smoked Turkey Breast – the smoky, savory turkey pairs especially well with the creamy mac and cheese for a fall or Thanksgiving meal.
Air Fryer Turkey Breast – this is a great option when you want a smaller, easier turkey dinner without roasting a whole bird.
Gluten-free Cheddar Herb Muffins – these savory muffins add another cozy side and are a good choice if you’re serving a gluten-free meal.
Gluten-free Crescent Rolls – soft rolls are perfect for rounding out a Thanksgiving-style meal alongside the mac and cheese.

If you’re looking for another way to use sweet potatoes, this gluten-free sweet potato casserole also looks delicious.

I hope you enjoy this sweet potato mac and cheese! If you try it, I’d love to hear what you think. Here’s an old photo for reference.

5 from 4 votes (1 rating without comment)