Sweet Potato Chile Mac

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons chipotle chile canned chopped
• 6 ounces mexican chorizo fresh
• 1 cup milk fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup green onions chopped
• 0.4 teaspoon kosher salt 
• 0.8 cup monterrey jack cheese shredded packed
• 1 tablespoon olive oil 
• 2 pounds sweet potatoes 
• 8 ounces penne pasta whole-wheat uncooked

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler

Directions

1. Preheat oven to 42
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet.
3. Bake at 425 for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
4. Cook pasta according to package directions, omitting salt and fat; drain.
5. Add pasta to sweet potato mixture; set aside.
6. Preheat broiler to high.
7. Heat a large ovenproof skillet over medium heat.
8. Add oil; swirl to coat.
9. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble.
10. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp.
11. Sprinkle with onions and cilantro.