This Sweet Potato Mac and Cheese Bake has become a favorite in my house because it’s an easy, sneaky way to add vegetables to a family-friendly comfort dish. The sweet potatoes and carrots blend into a creamy, naturally sweet sauce that kids (and adults) love—my toddler asks for seconds every time.
Serve this mac and cheese as a side with roasted or slow-cooked mains, or enjoy it as a vegetarian main. It pairs well with pulled pork, barbecue chicken, or simply a green salad for a lighter meal.
Table Talk with Tawnie
Feeding toddlers can be unpredictable, but this baked Sweet Potato Mac and Cheese reliably wins at our table. The kids think they’re getting classic, cheesy mac and cheese while I know they’re getting extra nutrients from the vegetables. It’s comforting, flavorful, and satisfying for grown-ups too—an easy weeknight keeper.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Sweet potatoes: Two pounds, peeled and cut into 1-inch cubes. They give the sauce great creaminess and a touch of sweetness. You can substitute butternut squash if preferred.
- Stock: Use chicken or vegetable stock. Start with about 1 cup and add more to reach the desired sauce consistency. For extra richness, add 1/2 cup whole milk or a splash of heavy cream.
- Pasta: Any small pasta works—elbows, shells, penne, rotini, etc. Regular, whole wheat, gluten-free, or chickpea pasta are all fine choices.
- Cheeses: A combination of freshly grated Parmesan and white or mild cheddar melts best and gives balanced flavor.
- Panko breadcrumbs: Panko creates a crunchy, golden topping. Regular breadcrumbs can be used if needed.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Roast veggies
Roast the sweet potatoes, onions, and carrots on a baking sheet for 25–30 minutes, adding the garlic during the last 10 minutes.
Blend sauce
Add the roasted vegetables to a blender with stock, nutmeg, salt, and pepper. Blend until smooth, adding more stock or milk as needed to reach a creamy sauce.
Assemble
Combine the cooked pasta with the sweet potato sauce in a casserole dish. Stir in the grated cheeses while the pasta is still hot so they melt into the sauce.
Add panko topping
Mix panko, melted butter, Parmesan, and chopped herbs, then sprinkle over the mac and cheese.
Bake & enjoy!!
Bake uncovered at 375–400°F for 25–30 minutes, until hot and bubbly and the topping is golden. Let cool slightly before serving.
Expert Tips
- Even cuts: Dice the vegetables into similar-sized pieces so they roast evenly.
- Al dente pasta: Cook the pasta to al dente (or slightly undercook by about 1 minute) to avoid a mushy bake.
- Grate your cheese: Freshly grated cheese melts smoother than pre-shredded varieties that can contain anti-caking agents.
- Prevent sticking: Use an oven-safe 9×13 or 3-quart baking dish and lightly oil or spray it before assembling.
Variations / Substitutions
- Add protein: Stir in cooked bacon, sausage, ground turkey, or shredded chicken to make it a heartier main.
- Extra vegetables: Fold in spinach, mushrooms, zucchini, or other veggies you like.
- Different cheeses: Try Gruyere, smoked Gouda, Monterey Jack, or a mix for different flavor profiles.
Storage / Freezing
- Refrigerator: Store leftovers covered or in an airtight container for up to 4 days.
- Freezer: Cool completely, then wrap tightly or transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in the microwave or on the stovetop over low heat, adding a splash of stock or milk to loosen the sauce as needed.
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Baking Sheets
9×13 casserole dish
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Before You Begin! If you make this, please leave a review and rating to let us know how it turned out.
Sweet Potato Mac and Cheese Bake
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Ingredients
- 2 lbs. sweet potatoes (peeled and cut into 1 inch cubes)
- 1 small yellow onion (diced)
- 2 large carrots (peeled and diced)
- 1–2 Tbsp. olive oil
- Salt and pepper to taste
- 2–4 cloves garlic
- 1–1½ cups chicken or vegetable stock
- 1/2 cup whole milk (optional) or heavy cream
- Pinch of nutmeg
- 8 oz. Parmesan cheese, grated
- 8 oz. white or mild/medium cheddar, grated
- 16 oz. elbow or shell pasta
For the panko topping:
- 4 Tbsp. butter, melted
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1–2 Tbsp. chopped sage, rosemary, or thyme
Last step! If you make this, please leave a review and rating to let us know how it went.
Instructions
- Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with foil or parchment.
- Roast vegetables: Toss sweet potatoes, onion, and carrots with olive oil, salt, and pepper. Roast 25–30 minutes until fork-tender, adding garlic for the last 10 minutes.
- Blend: Transfer the roasted vegetables to a blender. Add about 1 cup stock, nutmeg, salt, and pepper. Blend until smooth, adding more stock or milk to reach a creamy consistency. Taste and adjust seasoning.
- Cook pasta: Cook pasta to al dente according to package directions.
- Assemble: Place the cooked pasta in a 9×13 casserole dish. Pour the sweet potato sauce over the pasta and stir to combine. Stir in the grated cheeses while warm so they melt into the sauce.
- Add panko topping: Mix panko, melted butter, Parmesan, and herbs. Sprinkle evenly over the mac and cheese.
- Bake: Bake uncovered at 375–400°F for 25–30 minutes until hot and bubbly and the topping is golden. If the top browns too quickly, cover loosely with foil for the last 5–10 minutes.
- Serve: Let cool slightly, then serve warm and enjoy.
Notes
- Don’t overcook the pasta: Aim for al dente so it holds up in the bake.
- Freshly grated cheese: Grate from a block for the best melt and texture.
- Storage: Refrigerate leftovers up to 4 days; freeze up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat gently in the microwave or on the stove with a splash of stock or milk to loosen the sauce.
Nutrition Information
Serving: 1 serving — Calories: 848 kcal (estimate). Nutrition is automatically calculated and should be used as an approximation.
📸 Photography by Creating Kaitlin
This recipe was originally published in August 2019 and updated with new ingredients, instructions, and photos in September 2025.