2medium sweet potatoes peeled and chopped into chunks
2cupsmacaroni pasta
1rashers of baconfinely diced
½brown onionfinely diced
2ears of cornkernels removed (or 1.5 cups corn)
3tbspsbutter
3tbspsplain flour
700mls milk
1cupcheese
Instructions
Steam the sweet potato chunks until soft. (To make less mess: set up the steamer over the pasta pot and steam the sweet potato- makes one less pot!). Allow to cool then puree in a blender, food processor or with a stick mixer.
Cook the pasta as per the instructions.
Whilst it is cooking, combine the onion and bacon in a saucepan and fry until the onion is soft. Add the corn and cook 4 mins more.
Remove from the saucepan.
Add the butter to the saucepan over medium heat.
When it is frothy, add the flour, stirring quickly.
Start adding the milk, a bit at a time until it is all incorporated. Bring to the boil, then drop in the cheese, stirring quickly to spread it through the sauce.
Add the pureed sweet potato, corns, bacon and onion mix and the cheesey sauce to the pasta pot and mix.
Serve!
Notes
You can freeze this in individual containers to have another night!