Creamy Mac 'n' Cheese with Sweet Potato Sauce

First, prepare the sweet potato puree. Peel, wash, and cut the sweet potatoes into small cubes. Bring 1.5 l of water to a boil in a pot, add the sweet potato cubes, and cook until soft for approx. 15–20 minutes. Then drain the water and blend the sweet potatoes until smooth with an immersion blender. This amount yields about 600 g of puree.

Cook the rice noodles in plenty of salted boiling water according to package instructions until al dente, then drain. The cooking time for rice noodles varies depending on the type, but is usually between 5 and 10 minutes.

Return the sweet potato puree to the pot. Add the rice cream, stir well, and simmer over low heat for about 5 minutes. Stir in the grated cheddar until completely melted. Remove the pot from the heat, season the sauce with salt and pepper, and fold in the cooked noodles.