Sweet potato and carrot puree
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2 cups uncooked elbow macaroni
1 1/2 cups low-fat milk
3/4 cup sweet potato and carrot puree
1/2 tsp salt
3/4 cup low-fat shredded cheddar cheese
1/2 cup crushed SOYAMI PIZZA flavor
1/4 medium camote, peeled
1 medium carrot, peeled and cut into thick chunks
3 tbsp water

In a medium pot, cover carrots and camote with water and boil for 20 minutes or until tender. Make sure carrots are thoroughly cooked. Drain camote and cut into thick chunks. Process carrots, kamote and water until very smooth.


+ Cook macaroni according to package instructions.
+ In a bowl, whisk milk with sweet potato and carrot puree. Add salt. Divide into two portions.
+ Toss the macaroni into half of the milk and puree mix. Set aside remaining milk-puree mix.
+ In an oven-proof dish, layer the macaroni and cheese beginning with the macaroni, then the cheese.
+ Finish off by pouring the remaining milk-puree cheese.
+ Sprinkle crushed Soyami Pizza. Top with remaining cheese.
+ Cover with foil and bake for 13 minutes at 350 degrees F. Remove foil and continue cooking for 5 more minutes.

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