I was having a weird sweet potato craving, and this dish did the trick!

• Scrub 3 large sweet potatoes and bake in a 425* oven for one hour (or until soft).
  • Cool the sweet potatoes before peeling and mashing with…
    • 4 ounces Mexican blend cheese
    • 2 chipotle chiles in adobo sauce, finely chopped
    • 1/2 cup milk (more if needed to reach desired consistency)
    • salt and pepper, to taste
• While preparing sweet potatoes…
  • Boil 8 ounces of macaroni according to package directions.
  • Saute 8 ounces of chorizo sausage until browned.
• Combine sweet potatoes, pasta, and sausage and place in greased casserole dish. Bake at 425* until hot through and browned.
• Serve with green onions and cilantro. (Maybe a little sour cream?!)

I admit, on my first bite, I was a little skeptical, but I polished off my bowl in minutes and found myself wanting more. This pasta had the right amount of spice and very little guilt! Feel free to boil or microwave the potatoes, or use whatever preparation you prefer. The skins fall right off of cooked sweet potatoes which is much easier than trying to peel them!