Ingredients 2 medium sweet potatoes 3 cups whole wheat pasta 2 tablespoons olive oil 2 1/2 tablespoons white whole wheat flour 2 cloves garlic, minced 2 cups skim or 1% milk 1 teaspoon salt 1/2 teaspoon pepper 3/4 + 1/4 cup mozzarella cheese, shredded 3/4 cup Parmesan cheese, shredded or grated Beet green tops from 1 bunch of beets (4-5 beets), chopped (about 2 cups)

Serves: 6

1. Steam sweet potatoes. Start by piercing them with a fork 8-10 times all over. Wrap each in a clean dish cloth, then put on a microwave-safe plate. Microwave on high for 2 1/2 minutes, then carefully remove using oven mitt and flip potato in cloth over to opposite side and microwave for another 2 1/2 minutes. Carefully remove from microwave using oven mitt and let cool on counter for at least 1 minute. Using a fork, remove the skin and mash smooth.
2. Bring a medium pot of water to a boil and cook pasta according to package instructions to al dente. Drain and set aside.
3. Preheat oven to 400°F.
4. Heat a medium saucepan on the stovetop over medium-low heat. Then add garlic and cook for 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk, 1/4 to 1/2 cup at a time as the mixture thickens.
5. Once slightly thickened, remove from heat and stir in salt and pepper, mashed sweet potato, 3/4 cup of mozzarella cheese and 3/4 cup Parmesan cheese.
6. In a large casserole dish (2 quart), mix together the cheese sauce, pasta and the diced beet greens until they are slightly wilted. Sprinkle 1/4 cup mozzarella cheese on top then bake for 25 minutes until top is browning slightly.

“Al dente” is an Italian phrase for cooked pasta and rice that is tender but firm.


FROM THE POWERUP KITCHEN