1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
salt & pepper
1 pound elbow macaroni pasta
2 TBSP unsalted butter
3/4 cup whole milk
12 ounces sharp cheddar cheese, grated
1/4 tsp cayenne pepper
DIRECTIONS
Add the sweet potato to a large saucepan along with 1/2 tsp salt then cover the sweet potatoes with cold water until fully submerged by at least 1-inch.
Bring to a boil and cook the sweet potato until tender, about 15 minutes.
Drain the sweet potato then put the cooked sweet potato into a large bowl and set aside.
Cook the macaroni according to package directions then drain and set aside.
Add the milk to the bowl with the cooked sweet potato then use a potato masher to mash up the potato well.
Stir in the butter, cheddar cheese, cayenne, and 1/2 tsp salt and stir until well combined and cheese is melted.
Now gently stir in the cooked macaroni until combined
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