Golden Sweet Potato & Smoked Cheddar Pasta Bake with Brown Butter Sage Crunch

Warm up your kitchen with this incredibly comforting Golden Sweet Potato & Smoked Cheddar Pasta Bake, a unique twist on classic mac and cheese. This dish perfectly blends the natural sweetness of roasted sweet potatoes with the rich, smoky depth of aged cheddar, all enveloped in a creamy sauce. Topped with a savory brown butter, sage, and pecan crumble, it's a textural and flavor masterpiece that's surprisingly easy to make and perfect for any weeknight or gathering.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb short pasta (such as cavatappi, shells, or elbow macaroni)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 4 tbsp unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 cups shredded smoked sharp cheddar cheese (or regular sharp cheddar), plus 1/2 cup for topping
• 1/2 cup heavy cream (optional, for extra richness)
• 1/4 cup chopped fresh sage leaves, divided
• 1/2 cup chopped pecans
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and lightly caramelized.
2. While sweet potatoes roast, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large saucepan or Dutch oven, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until a smooth paste (roux) forms.
4. Gradually whisk in the warm milk, stirring constantly until the sauce thickens, about 5-7 minutes. Stir in the 2 cups of smoked cheddar cheese until melted and smooth. If using, add heavy cream now.
5. Season the cheese sauce with salt and pepper to taste. Stir in half of the chopped fresh sage leaves.
6. Add the cooked pasta and roasted sweet potatoes to the cheese sauce, stirring gently to combine everything thoroughly.
7. Pour the mixture into a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup smoked cheddar cheese evenly over the top.
8. In a small skillet, melt the remaining 2 tbsp butter over medium heat until it turns a light golden brown and smells nutty (brown butter). Add the remaining chopped sage, chopped pecans, and panko breadcrumbs. Sauté for 2-3 minutes until golden and fragrant, stirring constantly.
9. Scatter the brown butter sage pecan crunch evenly over the pasta bake. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
10. Let rest for 5 minutes before serving to allow the sauce to set. Serve hot.

Chef's Note

For an extra layer of flavor, try grating a pinch of fresh nutmeg into your cheese sauce. It beautifully complements the smoked cheddar and sweet potatoes without overpowering them. Also, ensure your milk is warm when adding it to the roux to prevent lumps.

Make-Ahead Tips

Assemble the pasta bake (steps 1-7) up to 24 hours in advance. Cover and refrigerate. When ready to bake, prepare the topping fresh (step 8-9) and bake as directed, adding an extra 10-15 minutes to the baking time if baking from cold.

Substitutions

You can use any short pasta. For different cheese, sharp white cheddar or gruyère would be delicious. Walnuts can be swapped for pecans, and rosemary can be used instead of sage for a different herb profile.