Sweet Potato & Roasted Garlic Mac & Cheese

I suppose it’s safe to say I like curls. I talk about my hair an awful lot and I quite enjoy having curly hair. So why can’t that extend to food too?

I treated myself to a new kitchen gadget recently. It sounds like a silly thing to pine over but this gadget is something I’ve been dreaming about for ages. I didn’t necessarily have any plans in particular for it. I just wanted the ability to make curly food.

curly sweet potato

I ordered it from Amazon and used a gift card I’d received because of you lovely blog readers who have clicked through some of the affiliate links and ended up purchasing at Amazon. You guys bought me this. So, thank you! Read through to the end where it becomes your turn as I pay it forward.

Back to the curly food maker. I researched and found that this particular curly food maker (actually, it’s called a spiral vegetable slicer but I think “curly food maker” is much cuter sounding) was the one with the most recommendations and positive reviews of all the brands out there. Most of the reviews came from raw vegans who put this gadget to the test on a regular basis to make things like raw vegetable pasta. I will definitely be giving that a try too.

spiral vegetable slicer
image from Amazon

The first time I cracked open the box and actually used my curly food maker was on a rather disgusting Wednesday evening in November when Levi was out of town working. I had no rush to get dinner on the table. The dogs and I were having fun in the kitchen. I had felt like making some comfort food and Mac & Cheese came to mind right away.

Then I decided to roast some garlic and use that in the Mac & Cheese.

roasting garlic

roasted garlic

Then as the garlic was roasting in the oven I decided I wanted to add some color and vegetables to the dish. The curly food maker was sitting in its box on the kitchen table. It had been there for … like at least a couple weeks. (It was a busy couple of weeks. Cut me some slack.) I opened it, washed it, read the limited instructions and decided to just wing it.

And then I smiled.

spiral cut sweet potatoes

It all clicked and came together to make a really comforting dish. Oh and … wow there’s garlic! I am sure I carried garlic breath around with me for a couple days from this. You can reduce the amount of garlic if you wish. I personally enjoy eating roasted garlic all by itself so I quite like this amount.

sweet potato spirals with pasta
sauteed garlic sweet potato spirals added to pasta
vegan cheese sauce
add in the creamy vegan cheese sauce
baked mac & cheese with sweet potato and roasted garlic
all mixed up and ready for the bread crumb topping and into the oven
baked mac & cheese with sweet potato and roasted garlic #glutenfree #vegan
all baked up and ready to dish out
baked mac & cheese with sweet potato and roasted garlic
sigh, can you believe this was the absolute best pic I had

So I used a new rice pasta I purchased a while back when I was in Winnipeg. It’s the same brand I usually buy – Rizopia – but this one was a wild rice and brown rice mix and it was in a fun radiatore shape. I didn’t think ahead but it kind of made for an unattractive end product. Also, I was really hungry and was tired of taking pictures.

But don’t worry … this should make up for it, right?

Sophie cooking in the kitchen
I’ve included this picture of my Sophie chillin’ in the kitchen to make up for the previous pic.

Sweet Potato & Roasted Garlic Mac & Cheese
Traditional vegan mac & cheese gets an infusion of flavor from roasted garlic and a burst of color and richness from sweet potato curls.
Recipe type: Main Course
Cuisine: Comfort Food
  • 1 head of garlic, top sliced off
  • Drizzle of olive oil
  • ½ medium sweet potato peeled and sliced into spirals*
  • 2 tablespoons vegan margarine or olive oil
  • 4 cloves garlic
  • Fresh ground black pepper, to taste
  • 1 lb brown rice pasta, cooked according to package instructions
  • 3 tablespoons vegan margarine
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon fresh ground black pepper
  • 2 cups non-dairy milk
  • 3 cups Daiya cheddar-style shreds
  • Pinch nutmeg, optional
  • 1 cup gluten-free bread crumbs
  1. Preheat oven to 400°F.
  2. Place whole head of garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap foil tightly around garlic. Place in oven and let roast for 30 minutes. Let cool, remove from foil and squeeze out the garlic cloves into a small bowl. Mash with a fork until smooth.
  3. Heat a skillet over medium heat. Melt first amount of vegan margarine or olive oil.
  4. Add garlic and saute 1 minute until it begins to soften.
  5. Add sweet potato curls. Season with pepper. Saute for 5-8 minutes until sweet potato begins to soften but still has a slight firmness.
  6. Remove from heat and set aside.
  7. Heat a large saucepan over medium heat.
  8. Melt second amount of vegan margarine. Add nutritional yeast and black pepper. Whisk to combine.
  9. Reduce heat to medium-low and add non-dairy milk and Daiya cheese shreds. Whisk continually until the cheese melts and the sauce is nice and smooth.
  10. Add in the mashed roasted garlic. Add nutmeg if using.
  11. Set oven to 350°F.
  12. In a large casserole dish combine cooked brown rice pasta, sauteed sweet potato curls and garlic-cheese sauce. Stir gently to mix.
  13. Sprinkle with gluten-free bread crumbs and bake in oven for 20-25 minutes until bubbly and lightly browned.

*If you don’t have a veggie spiralizer you can grate your sweet potato or use a peeler to make ribbons of sweet potato. Or … you could go buy one for yourself from Amazon. Keep on reading.

Your Turn!

Okay now I’ve decided that it’s fun to share. Like I mentioned above, you guys have been so good to me. After all, I’d just be talking to myself if I didn’t have so many loyal readers to keep me sane. I’d like to say ‘Thanks!’ with a gift card to Amazon. I am giving away two $25 Amazon gift cards.

All you’ve got to do is enter the draw using the Rafflecopter widget below. You don’t have to go like any pages, follow anybody, do jumping jacks, or the running man. I’ll save those antics for another giveaway. All I want you to do is just enter your name and email address and I’ll make a draw. If you’re from Canada you can choose between an Amazon.com or Amazon.ca gift card. If you’re from the US you’ll get an Amazon.com gift card.

a Rafflecopter giveaway

Don’t Forget to Dance
Beastie Boys – So What’cha Want – Solid Gold Hits
So What'cha Want - Solid Gold Hits[/box]


  1. jill says

    Can you recommend a good vegan gluten-free bread? All the gluten free breads in our local stores have eggs as an ingredient.

    • says

      All of the Silver Hills breads are vegan and they have a couple gluten-free ones that are decent. I quite enjoy the Chia Chia when toasted. They won’t be nice and fluffy like a homemade bread and are found in the freezer section of most health food stores I think. Check their site and see if you think it would work for you: http://www.silverhillsbakery.ca/gluten-free/

      If you have a local bakery who is already doing gluten-free bread but with eggs I would see if they’d be willing to experiment with an egg-free bread too. It can be done in a home kitchen so maybe they could do it on a larger scale in a commercial kitchen too.

      Good luck!

    • says

      @Jill Ener-g tapioca breads are vegan and gluten free. Also, Schar gluten free bread is vegan. Trader Joe’s also makes a brown rice wrap.

      This recipe looks delicious by the way!

  2. says

    This is an interesting recipe. I have actually never used my spiral slicers for yams to cook them. I’ve just used them in raw recipes. Neat. You’ll have to check out my baked butternut squash mac and cheeze recipe in my new book. I was thinking it would be cool to make a cheesy sauce with yams… interesting!

  3. Kari says

    Thanks for the great GF Vegan site – it is a treat to find recipes I can use without modification! Q – are you still happy with your Spiral Slicer? I looked at this over the summer but wondered about the durability of the plastic and how easy it was to clean. Insights from your end? Thanks!

    • says

      Hey Kari! So glad to meet a fellow Saskatchewanite. (Is that what we call ourselves? I don’t even know. LOL)

      I do still love the spiral slicer. I don’t find it overly flimsy but I get frustrated sometimes if the suction cups on the bottom slip because then it’s really hard to do any spiralizing. But I suspect that’s more of a user (me) issue than a gadget issue. If you can get it at a good price I’d say it’s worth it. I wouldn’t necessarily spend what Amazon.ca is currently charging for this ($63) because I feel like that’s a bit steep. Around $30 is what I would consider reasonably priced for the quality of the gadget.

      As for cleaning it, it’s super easy. I just make sure to give it a good rinse right after using it with hot soapy water and let it air dry. So far I haven’t had to scrub it or anything. If you don’t rinse it right away I could see the blades becoming really tricky to get clean if anything gets stuck on there so if you did buy this, just do the rinse right away to save any hassle later.

      Hope that helps!

      • Kari says

        I first found these spiral cutters when I saw Singapore Slaw http://newasiancuisine.com/1301-singapore-slaw.html Turns out you don’t need one for that but my interest was peaked and I looked at the exact same model you bought. Have you ever tried making Zucchini Fettucini with this machine? http://www.thespunkycoconut.com/2012/08/zucchini-fettucini.html I think it would do fine as long as the zucchini were not too big? Yikes btwn your report and my own post Christmas retail therapy withdrawals I see one of these ih my Amazon cart soon!

        • says

          The zucchini noodles do work and yes, you’re right the zucchini kind of need to be the right shape. No fatter than a potato is what I would say. I am pretty happy with my spiralizer and would definitely recommend it, but like I said in a previous comment I’d make sure you’re not overspending on it. :)

          Gonna have to check out both of those recipes you linked to. I love slaw. :)

  4. Kari says

    Forgot to mention it is a double treat as I am in SK too so the ingredients you use are not only available in my country but in my province too- YAY!

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