Sweet Potato Sunflower Mac & Cheese

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving size: 1 cup

Ingredients

1 pound Macaroni pasta
2 cups Sweet potato, cubed
2 cups Sunflower Seed Kernels, raw, soaked in water for 6 hours*
¼ cup Lemon juice
1 cup Nutritional yeast
1 tablespoon Salt
4 teaspoons Garlic Powder
4 teaspoons Onion Powder
3-4 cups Water

Preparation

1. Prepare macaroni pasta according to package instructions. Drain and set aside.
2. While pasta cooks, place sweet potato cubes on a baking sheet in a single layer. Roast in preheated oven for 20-30 minutes or until tender and slightly browned.
3. Add roasted sweet potatoes, sunflower seed kernels, lemon juice, nutritional yeast, salt, garlic powder, onion powder, and half of the water to a high-speed blender. Blend until smooth, scraping down sides.
Add more water a little at a time as needed until creamy and smooth cheesy sauce is desired consistency. Taste and add salt as needed.
4. Mix macaroni pasta with cheesy sauce and serve.

Notes

*If short on time, boil sunflower seeds for 10 minutes instead of soaking.

Can sprinkle seasoned breadcrumbs on top and bake if desired.

Nutrition information

Calories: 286 Total Fat: 12.5g Saturated Fat: 1.2g Monounsaturated Fat: 2.2g Polyunsaturated Fat: 7.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 27.5g Fiber: 8g Total Sugar: 1.4g Protein: 16g Sodium: 720mg Vitamin A: 189μg Vitamin C: 3.7mg Calcium: 39mg Iron: 3mg Folate: 5μg