Method

1. Bring a pot of water to boil. Cook the macaroni then drain and set aside.
2. Steam sweet potato for 7-10 minutes, or until tender all the way through. Set aside to cool.
3. Blitz pecan and pine nuts in a food processor until it resembles coarse meal. Set aside.
4. Once the sweet potato is cool enough to handle, scoop the sweet potato flesh into a small bowl and mash with a fork.
5. Add milk and continue mashing until a smooth paste is formed. Use an immersion blender if you’re making a larger portion.
6. Sautee onion and garlic in a medium-sized pot.
7. Add sweet potato and 3/4 of the cheddar cheese (save ¼ for topping) to the pot.
8. Whisk continuously over low heat until the cheese melts. Add salt and pepper to taste.
9. Stir in the macaroni, then transfer into a medium-sized baking dish.
10. Top with nuts and remaining cheese.
11. Bake until the top is brown & bubbly, about 10 minutes at 175°C.