Cheesy Sweet Potato Shells

6 57 538
Ingredients Minutes Calories
Prep Cook Servings
45 min 12 min 4
Cheesy Sweet Potato Shells
Health Highlights
Store leftovers in the fridge, and serve in a thermos throughout the week!


1 large potato Sweet potato (baked with skin)
341 gm Conchiglie pasta shells, dry
1/2 cup Partly skimmed milk, 2% M.F.
1 1/2 cup shredded Monterey jack cheese (divided)
1/2 cup Parmesan cheese, grated (100% parmesan cheese)
1 dash Salt and pepper


  1. Preheat oven to 425°F. Pierce the sweet potato with a fork a few times, and place on baking sheet. Bake until a fork can easily slide into the middle, approximately 35-45 minutes. Remove from oven and cool for 10 minutes. Reduce the oven temperature to 375°F.

  2. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions. Remove a cup of the cooking liquid and set aside. Drain pasta and transfer to a bowl. 

  3. Add the sweet potato into a food processor. Add the milk, ¾ cup of the Monterrey Jack cheese, ¼ cup of the Parmesan cheese and a generous pinch of salt and pepper. Puree until smooth, adding a little of the reserved pasta water if the sauce seems too thick.

  4. Grease a 9” square baking pan. Pour the sweet potato sauce over the pasta and stir to combine. Transfer the paintoa in the baking dish and top with remaining cheeses. Bake until cheese is melted and golden brown, 8-12 minutes. Let stand five minutes before serving.





Nutrition Facts

Per Portion

Calories 538
Calories from fat 169
Calories from saturated fat 97
Total Fat 18.8 g
Saturated Fat 10.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 52 mg
Sodium 463 mg
Potassium 474 mg
Total Carbohydrate 67 g
Dietary Fiber 5.0 g
Sugars 6.3 g
Protein 27.7 g

Dietary servings

Per Portion

Grain 2.8
Milk 0.1
Milk Alternative 1.1
Vegetables 0.5

Energy sources