I buy sweet potatoes by the kilo, so I’m always in want of new and innovative ways to dispatch them into meals. Pasta is particularly receptive (I have Nigella to thank for the introduction), which is how this macaroni came into being. Not the likeliest of bedfellows, admittedly, but a sweet potato well spent. Salt the water generously, drop in the macaroni and cook for two minutes less than the packet instructions say. Top the macaroni with the crumbs, then bake for 20 minutes, until golden and bubbling.

Source: The Guardian March 21, 2020 10:30 UTC