Protein-Packed Baked Sweet Potato Mac & Cheese Pasta

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We’re making this comfort-food fave protein-full, plant-based and even more delicious. A creamy, cheesy sweet potato sauce covers our Plant-Based Protein Red Lentil Rotini—made from a blend of lentils and quinoa—for irresistible seasonal flavor. Topped with crispy gluten-free panko and baked to perfection, this cold-weather dish hits all the right spots.


Baked Sweet Potato Mac & Cheese Ingredients

  • 2 sweet potatoes
  • 1 box Ancient Harvest Plant-Based Protein Red Lentil Rotini
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3 cups grated sharp cheddar cheese
  • ½ cup gluten-free panko bread crumbs



  1. Preheat oven to 450° F. Use a fork to puncture the sweet potatoes and bake until soft, about 45 minutes. Reduce oven temperature to 375° F when the potatoes are done cooking.
  2. While potatoes are cooking, prepare rotini according to package instructions, cooking to al dente.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook until golden brown, stirring constantly. Add in milk a little at a time, stirring until smooth and thickened, about 5 minutes.
  4. Stir in grated cheese, leaving about a handful for garnishing, and salt and pepper to taste. Stir until smooth and creamy.
  5. Pureé sweet potatoes in food processor or blender until smooth. Add puree to the sauce and stir until incorporated. 
  6. Stir in the cooked pasta, tossing to coat.
  7. Divide mixture into individual baking dishes, or 1 large 8×8 baking dish, and top with gluten-free panko and remaining grated cheese. Place in 375° F oven and bake for 15 minutes or until golden and bubbly.