Sweet Potato Chile Mac

• 3 medium sweet potatoes (about 2 pounds)
• 1 cup fat-free milk
• 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
• 8 ounces uncooked whole-wheat macaroni or penne pasta
• 1 tablespoon olive oil
• 6 ounces fresh Mexican chorizo, casings removed
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 425u0b0.
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425u0b0 for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
4. Preheat broiler to high.
5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.

sweet potatoes, milk, chipotle chile, kosher salt, freshly ground black pepper, cheese, macaroni, olive oil, chorizo, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/sweet-potato-chile-mac (may not work)