Sweet potato chile mac

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Makes 6 servings (about 1 cup)

Ingredients

  • 3 medium sweet potatoes (could use canned yams)
  • 1 cup fat-free milk
  • 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
  • 8 ounces uncooked whole-wheat macaroni or penne pasta
  • Non-fat pan spray
  • 6 ounces fresh Mexican chorizo, casings removed
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro

Directions

Preheat oven to 425°.   Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese). Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside. Preheat broiler to high. Heat a large ovenproof skillet over medium heat. Coat dish with non-fat pan spray. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.

(Source: Cooking Light )

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