March and April are tricky times of the year. The spring produce isn’t really in season yet, but neither are the root vegetables of Winter. So if you’ve got a few less than fresh sweet potatoes lying around, like I did, here’s a way to use them up that’s both tasty and healthy!
This is a recipe adapted from Cooking Light, they called it sweet potato mac n’ cheese, but based on the sweet-potato-to-cheese ratio, and maybe the fact that I’m Minnesotan, I really thought this qualified as more of a hot dish*.
- 3 medium sweet potatoes (about 2 pounds)
- 1 cup fat-free milk
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tbsp. maple syrup
- 1 tbsp. finely chopped, fresh rosemary
- 1 cup shredded fontina cheese
- One box uncooked whole-wheat macaroni or penne pasta
- 1 tablespoon olive oil
- 6 ounces mild Italian turkey sausage, casings removed
- 1/4 cup red wine
*For those of you not from the Midwest, a hot dish is basically any combination of ingredients you can imagine mixed together and baked in a pan. Very common at potlucks.