Go Back

Brown Butter Sweet Potato Mac & Cheese

Hana Itzhaki
Creamy cheese sauce with pureed sweet potoates blended in to give a silky sweet flavor and added nutritional boost.
Course dinner, Main Course, Sauce
Cuisine American


  • 2 T. unsalted butter
  • 2 T. flour
  • 2 c. milk I use 2%
  • 1 c. shredded cheddar cheese
  • 1 c. steamed puréed sweet potatoes *recipe below
  • 1 t. salt
  • 1/2 t. ground black pepper
  • 2 large sweet potatoes


  • To make the steamed, puréed sweet potatoes, peel and cut 2 large or 4 medium sweet potatoes into large chunks. Add to a steamer basket set over simmering water. Cover and steam until potatoes are soft enough to mash with a fork. Transfer the hot potatoes to a blender or into a bowl if you have an immersion blender. Add a little of the water, about 1/4 c. from the steam pot to the potatoes. Blend until smooth. I like to make 4 or 5 potatoes at a time, purée, let cool, and then divide into individual 1 c. portions in freezer bags and freeze for future use.
  • Over medium low heat add butter to a sauce pan. Keep it on the heat until it begins to brown, careful not to burn.
  • Add flour, whisking continuously for 3-4 minuets.
  • Turn the heat up to medium, add milk and whisk until combined and smooth, not more than 6 minutes. Whisk occasionally carful not to burn the bottom and not to boil.
  • Turn heat down to low. Add cheese, salt and pepper. Whisk until cheese is melted.
  • Add puréed sweet potato, whisk to combine.
  • Sauce will thicken as it cools. If it becomes too thick add more milk 1/4 cup at a time over low heat until it reaches a desired consistency.
Keyword cheese sauce, dairy, kosher, mac and cheese, pasta, vegetarian