1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
salt & pepper
1 pound elbow macaroni pasta
2 TBSP unsalted butter
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 and 3 quarts of water over medium-high heat. Bring to a boil and cook the potato until softened, about 15 minutes.
Use a slotted spoon to transfer the potato to a bowl while reserving the water in the pan.
Keep the water in the pan boiling and add the macaroni. Cook the macaroni, stirring often to keep the pasta from sticking, until al dente then drain and set aside, reserving 3/4 cup of the pasta water.
Return the potato and the 3/4 cup reserved water to the now empty pan and use a potato masher to gently break up the potato a bit. Add the cooked macaroni, butter, cheese, cayenne, and 1/2 tsp salt and stir until well combined and cheese is melted. Season with salt and pepper to taste.
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