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Sweet Potato Mac and Cheese
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Sweet Potato Mac and Cheese

Sweet Potato Mac and Cheese

with Sage Panko Crumb

Our Sweet Potato Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

180 grams


(Contains Cereals containing gluten May contain Soya)

1 bunch(es)


25 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

60 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5042 kJ
Energy (kcal)1205 kcal
Fat57.1 g
of which saturates30.4 g
Carbohydrate138.9 g
of which sugars22.2 g
Protein32.9 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Oven dish


Roast the Sweet Potato

Preheat your oven to 220°C/200°C fan/gas mark 9. 

Cut the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.

Cook the Macaroni

When the oven is hot, roast the sweet potato on the top shelf until golden, 18-20 mins. Turn halfway through.

When your water is boiling, stir the macaroni into the pan and bring back to the boil. Cook until tender, 12 mins. 

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Oh Crumbs

While everything cooks, pick the sage leaves from their stalks and finely chop (discard the stalks).

Pop the sage into a small bowl along with the panko breadcrumbs and olive oil (see pantry for amount). Season with salt and pepper, mix together, then set aside your sage crumb

Grate the Cheddar cheese. 

Get Cheesy

Melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Pour in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the Dijon mustard (add less if you don't love mustard), Cheddar and grated hard Italian style cheese. Stir until combined and melted. Season with salt and pepper.

Combine and Grill

When the sweet potato is ready, remove it from the oven and turn your grill on to high.

Stir the sweet potato into the sauce along with the cooked macaroni. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the pasta to an appropriately sized ovenproof dish. Sprinkle over the sage crumb, then pop it under the grill until golden and bubbling, 2-3 mins. 


When ready, share the sweet potato mac and cheese between your serving bowls and get stuck in. 


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