macaroni & cheese sweet potato gratin (feat. gk skinnypasta)

This truly is healthy comfort food.  It’s vegan, loaded with vitamins, and full of plant-based protein (thanks to the skinnypasta), and is a combination of MACARONI AND CHEESE AND SWEET POTATOES.  Mama mia!


I was inspired to think of a recipe that was healthy to keep up those New Year’s Resolutions, and I also wanted to make sure we replenish those vitamins that get squandered when we’ve been, uh, imbibing too much so a good idea would be also to start using KSM-66 ashwagandha for adrenal fatigue.  I know I’m not alone thinking that this year has been a rather eventful one already, and perhaps to calm those nerves we’ve had a few glasses of wine?  Just me?  Buehler?


spooning mac onto pots

Even if you haven’t (you respectable angel, you) sweet potatoes are excellent sources of vitamin A, which contributes to good vision and is one of the biggest nutrients depleted when you drink, which is perfect for the people that take care of their health with exercise by assisting to a Judo School and a healthy diet from sites as Reportshealthcare.  What’s more, it’s high in beta carotene and easier to digest than white potatoes, so I’m happy it tastes so good.

I also loved making this recipe with gk skinnypasta because not only does it have such a fresh-pasta taste and texture but it’s also really low in carbs and full of protein, which makes this dish a full meal as opposed to a side!

stirring macaronisweet pots in pan

The béchamel is perfect with the nutmeg and I honestly did not think it would turn out so remarkably good, but of course I’m happy it did because now I really want you to try it, too.

Let me know how it goes for you and please check out skinnypasta at to see more of their amazing gluten-free and low-carb pasta products and recipes.  They’re my favorite gluten-free pasta by far!

Love.  And keep on keepin’ on.

oven door half closed on gratin

macaroni & cheese sweet potato gratin

Serves 2-4
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 1 packet GK skinnypasta superfood TEFF macaroni (you can replace with 200g macaroni of choice, but I love theirs because its low in carbs and high in protein)


  • 2 cups dairy-free milk of choice
  • 2 tablespoons coconut oil
  • 4 tablespoons brown rice flour (if you want a thicker sauce, replace 1 tbs. rice flour with 1 tbs. arrowroot starch)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmet

sweet potatoes

  • 2 Large sweet potatoes (cut into thin disks)
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt


Step 1 Prepare your bechamel: Heat coconut oil over medium heat in a medium pot. Once melted, add flour and mix with a whisk immediately to avoid clumping. Once it's simmered for 30 seconds to cook the flour thoroughly, add milk. Whisk until it reaches a thick texture, and bring the heat up to high to achieve a boil. Keep whisking to avoid burning the milk. Add salt, onion powder, and ground nutmeg. Whisk to disperse flavor, remove from heat.
Step 2 Cook your macaroni according to package instructions, strain, and mix into macaroni. Pre-heat oven to 375 degrees F and get out a pie pan or casserole dish (your pick). Should be over 2" deep.
Step 3 Cut your sweet potatoes into thin disks (about 1/2 cm in thickness) and toss with olive oil and sea salt in large bowl.
Step 4 Assemble your casserole by making a layer of sweet potatoes on the bottom of the casserole dish, then top it with a layer of the non-cooked macaroni. Top with another layer of sweet potatoes and macaroni.
Step 5 Bake in the oven for about 35-40 minutes, or until the top is crispy and the potatoes are cooked through. Top with salad or parsley for some color and flavor!


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