Sweet Potato Mac 'N Cheese

I thought this one up because I was tired of having plain baked sweet potato. The blue cheese and sweet potatos are a perfect together and really tie everything together. Even those that are not big fans of blue cheese could find this enjoyable as the sharp flavour gets cut by the ricotta and sweet potato.

Serves 8
Ingredients:
1 Pound Sweet Potatos
450 g Ricotta Cheese
150 g Blue Cheese broken into small chunks
500 g Penne or other favourite tube pasta
1 Cup Milk
Pinch All Spice (you could also use nutmeg or cinnamon, or all 3)
Salt and Pepper to taste
Topping Italian Seasoned and Parmesan Breadcrumbs (Store bought, nothing fancy)


Directions:
In a 400°F oven roast the sweet potatos until tender, approximately 40-60 minutes depending on the size.

With about 15 minutes left on the sweet potatos cook pasta in well salted water until you reach desired tenderness. Don't worry if the pasta finishes cooking before the sweet potatos. Just drain and rinse with water to prevent it from sticking.

Once the sweet potatos are finished, leave the oven on, peel the skins off and mash in a mixing bowl with the ricotta. If the ricotta is very smooth add all of the milk, if it's a bit watery you may not need all of the milk. You're looking for a consistency slightly creamier than a traditional whipped mashed potato. Add salt, pepper and all spice to taste. Once everything is combined stir in the pasta and make sure everything is well coated. Then stir in the chunks of blue cheese. You want to have to little chunks of blue cheese scattered throughout once finshed.

Transfer to a casserole dish, I use a lasagna tray, and spread evenly. Top with bread crumbs and drizzle with olive oil.

Put back in the oven for 10 minutes at 400°F and then switch to broil until the top is crispy.

Enjoy!