Sunday, 7 June 2015

Lets get spiralizing #2 ~ Baked Sweet Potato 'Macaroni Cheese' | Lifestyle & My Motherhood Diary

You may have seen from my earlier 'lets get spiralizing' post featuring a recipe for prawn chilli stir fry  that I'm in love with my spiralizer. There are several recipes in the recipe book that I think are suitable for kids, and can definitely be made toddler friendly with a couple of alternatives.

Dexter loves macaroni cheese and eats an obscene amount of pasta, so I decided that this recipe would be great as he loves sweet potato, and I could substitute it for the pasta. Win win situation.

This recipe serves one adult, but I divided it into three toddler sized portions and froze the other two left.

1 sweet potato weighing 200g
2 tsp low fat 'butter' spread (I substituted for butter)
1 tbsp plain flour
250ml semi-skimmed milk (I used whole/full fat milk)
50g low fat grated cheese (yet again I used whole fat)
Pinch of ground nutmeg
Salt and pepper to taste (I didn't use salt just pepper)
1. Preheat the oven to 200 degrees/gas mark 6.

2. Peel the sweet potato and use the chipper blade to turn into thick spirals (if you don't have a spiralizer you can cut the sweet potato thinly).
3. Cook the spirals in boiling water for 2-3 minutes. Drain and put to one side.
4. Gently heat the butter in a saucepan and, when it's melted, add the flour. Mix this together to form a roux (paste).

5. Whilst still on the heat take a whisk and gently add the milk whisking the roux all the time to make sure you end with a smooth sauce. When the sauce thickens up add the cheese and nutmeg and remove from the heat. Don't worry if the sauce is still thin when you add the cheese, I only noticed it thickened up at that point.
6. In an oven proof dish combine the spirals and cheese sauce. Place in the oven and cook for 20 minutes or until golden brown and cooked through.

7. Check the seasoning and serve.
*This blog post contains product sample(s) or has been compensated, all opinions are my own.