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*.

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