Cheesy Sweet Potato Mac

Courtesy of Lisa Talberg, Pollock, Louisiana

Ingredients:

• 8 ounces macaroni (about 2 cups)
• 1 (15-ounce) can sweet potatoes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 cup shredded fontina cheese
• 1/2 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped pecans
• 1 tablespoon pecan oil

Instructions:

1. Preheat oven to 350º. Cook pasta according to package directions, and drain. Return to pot, and add sweet potatoes
2. In a large saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper, and cook for 2 minutes. Whisk in cream and milk; cook, stirring frequently, until thickened, about 3 minutes. Stir in fontina 1/4 cup at a time. Stir cheese sauce into pasta.
3. Transfer macaroni and cheese to a 2-quart baking dish. In a small bowl, combine bread crumbs, Parmesan, pecans, and oil; sprinkle over pasta.
4. Bake for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.