Two Tasty Recipes: Sweet Potato Burritos & Macaroni & Cheese!

I am excited to recommend two new recipes that I have been experimenting with lately!

Addictive Sweet Potato Burritos

sweet-potato-burritoesThanks to one of my readers, I recently received and tried this Addictive Sweet Potato Burritos. I found it extremely delicious, frugal (as it is meatless) and a great freezer meal. I used black beans in replacement of the kidney beans, along with my homemade soaked tortillas and it turned out fabulously. I thought the sweet potato and bean a rather odd combination at first but was pleasantly surprised by the results. You must give it a try! You can use this as a freezer meal by simply stuffing your burritos in advanced with the cooked ingredients, covering as you desire and placing it in the freezer.

Until I can get my own, this photo is the original photo from the recipe…just to wet your taste buds! I put mine in the freezer for after baby before I could get a picture! Alas!

Baked Macaroni & Cheese


My second recommendation is Baked Macaroni & Cheese! I have been trying several recipes lately to find a delicious homemade version using my own raw milk and cheese and this is the one! I made the following changes to make it more nutritious! It remained extremely moist and full of flavor!

  • 1 (16 ounce) package elbow macaroni (I use brown rice penne pasta, so technically it is penne & cheese at our house!)
  • 1 cup milk, preferably raw or whole milk
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon seasoning salt (replaced with equal quantities of paprika, ground mustard, coriander & salt to equal 1 tsp or slightly more)
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup bread crumbs, optional
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  3. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle bread crumbs and further paprika on the top.
  4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

22 Responses to Two Tasty Recipes: Sweet Potato Burritos & Macaroni & Cheese!

  1. Jamasina September 13, 2012 at 10:13 am #

    Excited to try the mac and cheese!

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  4. Christy April 4, 2009 at 6:18 pm #

    Thanks for the recipes! Forgive a silly question, but I haven’t cooked sweet potatoes before, can you tell me how you cooked these in preparation for the recipe? Thanks!

    • Lindsay April 4, 2009 at 7:39 pm #

      I actually just rinse them, stab them with a fork, and put them directly on the shelf in the oven to bake for about 45 minutes (it depends upon the size of the potato) at 425 degrees or until soft and a fork comes out easily. I bake regular potatoes and squash in the same manner. Hope that helps and enjoy!

      • ~M June 17, 2009 at 1:25 am #

        You can also cook them in the crockpot! To do this, wash/scrub them, prick a few times with a fork, and wrap in foil. Cook on high for 6-8 hours, or on low for a few hours longer (I’ve even done overnight). Since they roast in their own juices, they are very moist and sweet this way.

  5. Joy February 28, 2009 at 11:41 am #

    Mmmmm, yum. I frequently make a Black Bean and Yam Quesadilla that is delicious and only takes 20 minutes to make. It’s one of my “quick meals.”

  6. Arlie February 27, 2009 at 2:06 pm #

    I just made the bake macaroni & cheese recipe. Its great! To be honest, I’ve never really baked macaroni before. I always just make it stove top, but this was a lot easier than I expected. I only had one egg, used 2% milk, a mixture of random white cheese ends that my husband grated and some leftover Parmesan cheese. I couldn’t convince my husband with the bread crumbs/paprika, but after eating it he agreed to try it next time. I used Tastefully Simple’s seasoning salt and white pepercorns from Penzey’s. Baked for 20 minutes. It was excellent. I have three 1lb boxes of regular macaroni left in my stock, but would like to try and find some sprouted or other more nutritious option once I use up my pantry. Any ideas?

    Sunday is our last dairy day before Lent. We are Orthodox Christians. I’m sure we’ll be trying the sweet potato burritos soon. I really don’t know what my husband will think, but I’m going to try it during Lent anyways. :)

  7. Tammie February 25, 2009 at 9:36 pm #

    I have used an RO for years and I personally have kind of felt like we should get our minerals from our food and not the water. The minerals from water come mostly from rocks and things and I don’t think we were meant to eat rocks. But I have also heard the debate about that these days it is really hard to get all the minerals we need from our food. I have used Organa Minerals it is a plant based supplement, at times like when I’m pregnant and liked it pretty well. I also know a gal who uses a RO then a remineralizer to add minerals back into the water and then a Ionizer that alkalizes the water. She swears by it and I can maybe see the reasoning but the price tag has kept me very happy with my RO for now! ;)

  8. Donielle @ Raising Peanuts February 25, 2009 at 9:56 am #

    Thanks for the mac and cheese recipe, I think I’ll give it a try tonight! Question for you though – have you ever tried to freeze it for future dinners? Actually, have you ever frozen brown rice pasta at all? I’d love to make up some dinners to freeze for when the baby comes, but we have to use brown rice instead of traditional pasta for my hubby. :-)

    • Lindsay February 25, 2009 at 10:02 am #

      I have not personally frozen pasta, but I know of others who have done it with perfect success.

  9. Wendy February 24, 2009 at 8:20 pm #

    I just found your blog the other day, and have been reading bits and pieces of your archives over the weekend. What a treasure! I’ve gotten tons of inspiration and I really appreciate your sweet spirit. I can’t wait to try some new ideas around my home.

  10. Jeannine February 24, 2009 at 5:25 pm #

    Many moons ago I used to be famous among my circle of friends for my ability to make a MEAN sweet potato strudel. This post has made me want to break it out. If your library carries this cookbook, go check it out.

  11. FoodRenegade February 24, 2009 at 3:14 pm #

    I’m always looking for new savory sweet potato recipes! When they’re cooked sweet, they taste soooo disgusting to me. But put together like this, I always enjoy them.

    Our favorite is sweet potato oven-baked fries w/ a cilantro/chipotle mayo as a dip. YUM.

    Thanks for sharing.

    (AKA FoodRenegade)

  12. flo February 24, 2009 at 2:40 pm #

    Thanks. The burritos look really good! Do you think they will be half as interesting without the cheese? (We’re not too crazy about vegan substitutes either.)

  13. Mindy February 24, 2009 at 2:01 pm #

    Thank you! The burritos sound interesting, and I’ve been trying to find a healthy variety of mac & cheese for my kids. We use raw milk too, so this is perfect!

  14. MommyAmy February 24, 2009 at 1:57 pm #

    My girls LOVE sweet potatoes. I’d never thought of putting them in a burrito! Great idea!

  15. Trinity Mommy February 24, 2009 at 1:50 pm #

    Yummy! Sweet Potato burrito sounds delicious!

  16. gretchen February 24, 2009 at 11:22 am #

    I just discovered your website yesterday and I love it! You have a great resource that I am sure I will be using a lot.

  17. Teri February 24, 2009 at 10:07 am #

    I just pureed sweet potatoes for my baby and have some in the fridge going to try making a burrito great idea!!

  18. Carey February 24, 2009 at 9:20 am #

    They are so addicting aren’t they. We all oved them, except my daughter who i have tried every which way to cook sweet potatoes and she does not like them. I am glad you tried and liked them!!!

  19. Hannah February 24, 2009 at 8:29 am #

    I have been making those sweet potato burritos for several years now; it’s a “regular” on our menu. We leave out the cheese, but they’re still very good. And they do freeze nicely.