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This stovetop sweet potato mac and cheese uses smooth sweet potato purée to thicken the sauce, so there is no roux to make. You can taste the sweet potato and it brings some natural sweetness, but sharp cheddar, sage, thyme and paprika keep the finished dish savory.

Creamy sweet potato mac and cheese topped with black pepper and a little grated cheddar.

My sister makes sweet potato mac and cheese regularly, which inspired me to make my own stovetop version. I make the sauce in the same saucepan the sweet potato cooked in, so you don’t need a separate pan for the sauce.

Ingredients for sweet potato mac and cheese: diced sweet potato, macaroni, butter, milk, cheddar, paprika, sage, thyme, salt and pepper.

Ingredients and substitutions

Sweet potato: I start with 2 cups of peeled and diced sweet potato (280 g), which makes about 1 cup of purée once cooked. Orange-fleshed sweet potatoes are sometimes labeled as yams in U.S. grocery stores. Jewel, Garnet and Beauregard are all good options.

Plain, unsweetened canned sweet potato purée can also be used.

Macaroni: The sauce itself contains no flour, but regular pasta contains gluten. Use gluten-free macaroni if you need the entire dish to be gluten-free.

Cheddar: Sharp or extra-sharp cheddar are good choices here. Two ounces (57 g) is what I use. It gives the sauce a cheesy flavor while still letting the sweet potato come through.

Butter: Salted or unsalted will work. When I have homemade butter on hand, I use it and adjust the salt if needed.

Thyme: Don’t use too much. Less is more in this case. I like to crush the dried thyme between my fingers before adding it to the butter. This helps break up any tougher, twiggy pieces.

Paprika: Use regular or smoked paprika, whichever you prefer.

Milk: This loosens the sweet potato purée and helps turn it into a smooth sauce.

A spoonful of smooth sweet potato purée held above the food processor bowl, showing its thick, creamy texture.

How to cook the sweet potato

Peel the sweet potato, cut it into small pieces and boil it until very tender, about 10 to 12 minutes.

Drain it well, then purée until smooth. I prefer a food processor to a blender here. It usually does a good job processing a smaller amount.

Make sure the purée is smooth before adding it to the sauce. Any larger pieces will still be noticeable once everything is mixed with the macaroni.

Dried thyme, sage and paprika mixed into melted butter in a saucepan.

Grated cheddar being added to the smooth sweet potato and milk sauce.

How to make sweet potato mac and cheese

Cook the macaroni according to the package instructions while the sweet potato is boiling.

Once the sweet potato is ready, use the same empty saucepan to melt the butter over low heat. Crush the thyme between your fingers and add it to the butter with the sage. Cook gently for 2 to 3 minutes, then stir in the paprika.

Add the sweet potato purée, milk, salt and black pepper. Stir until smooth and warmed through.

Turn off the heat before adding the grated cheddar. Stir it in gradually until completely melted.

Add the drained macaroni and mix until all the pasta is coated in the sauce. Serve right away.

Cooked macaroni being stirred into the creamy sweet potato cheese sauce.

How to keep the cheese sauce smooth

High heat can cause cheese to turn grainy, so turn off the heat before adding the cheddar. The sweet potato mixture will already be hot enough to melt it.

For the smoothest sauce, grate the cheese yourself. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly.

The amount of sweet potato purée matters as well. Measure the purée rather than adding everything you cooked. I use 1 cup, and considerably more will make the sauce thick and can make the macaroni feel pasty rather than creamy.

The sauce will naturally thicken a little as it cools. If it gets thicker than you like, stir in a small splash of milk.

Sweet potato macaroni and cheese served on a black plate with black pepper and grated cheddar.

What to serve with sweet potato mac and cheese

I usually serve this as a side dish rather than a main. It works well with chicken, meatloaf, sausages or roasted vegetables, especially when you want something a little different from regular mac and cheese.

My BBQ meatloaf is a good option if you want to turn it into a more filling dinner.

Close-up of macaroni coated in creamy orange sweet potato sauce with black pepper and grated cheddar.

Storing and reheating

Sweet potato mac and cheese is best served right away when the sauce is at its smoothest. Leftovers are still good and can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat them gently in a saucepan or skillet over low heat. Add a small splash of milk and stir regularly until the macaroni is heated through and the sauce has loosened again.

I don’t recommend freezing sweet potato mac and cheese. The cheese sauce can separate and become grainy after thawing.