> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Smoky Bacon and Sweet Potato "Mac" and Cheese - URL: https://thatpaleochick.com/smoky-bacon-sweet-potato-paleo-mac-and-cheese/ - Published: 2026-09-19T20:44:12.000Z - Updated: 2026-10-09T16:26:13.000Z - Description: Sweet potato cubes take the place of pasta, and a rich, smoky bacon-laced coconut and roasted red pepper sauce stands in for the cheese. This paleo mac and cheese is creamy, comforting, and every bit as satisfying as the real thing. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Egg-Free, Sweet Potatoes, Bacon, Coconut Cream, Roasted Red Pepper, Mac and Cheese, Comfort Food, Celiac-Friendly Mac and cheese was one of those dishes I was sure I would never be able to recreate without feeling like I was eating a sad consolation prize. Every paleo version I tried early on tasted like health food in a costume. I knew the two problems to solve: the pasta and the cheese sauce. So here is what I did. Sweet potato cubes replace the macaroni. Not zucchini, not cauliflower, not spiralized anything, sweet potato, cut into chunky little cubes, roasted until the edges caramelize. They hold their shape, they have real body, and the slight sweetness actually mirrors what pasta does in the original dish. For the cheese sauce, I built it on bacon drippings, roasted red pepper, full-fat coconut cream, nutritional yeast, and smoked paprika. The roasted red pepper is the secret. Blended smooth, it gives the sauce that deep orange-gold color and a subtle sweetness that makes your brain read 'cheese.' The nutritional yeast adds the savory, almost sharp bite that makes cheese sauce taste like cheese sauce. It works. It really works. And the bacon is not a garnish, it is load-bearing flavor throughout the whole thing. --- ## Nutritional Benefits ### Sweet Potato - Rich in beta-carotene, which your body converts to vitamin A, essential for immune function, skin health, and vision. - Provides steady, complex carbohydrate energy without the blood sugar spike of refined pasta. - A good source of potassium and vitamin C, both of which support heart health and immune resilience. ### Bacon and Bacon Drippings (pastured, no-sugar-added) - Pastured pork provides oleic acid, the same monounsaturated fat found in olive oil, along with fat-soluble vitamins B1, B3, and B12. - Cooking in rendered bacon fat rather than seed oils keeps the fat profile clean and adds real, saturated-fat flavor that coconut oil alone cannot replicate. - A meaningful source of selenium, a trace mineral critical for thyroid function and antioxidant defense. ### Roasted Red Pepper - One of the highest vitamin C foods in the vegetable world, a single red pepper contains more than twice the vitamin C of an orange. - Contains capsanthin and other carotenoids that act as antioxidants, supporting cellular health. - Low in calories, high in fiber, and adds a natural sweetness that reduces any need for added sugar in the sauce. ### Full-Fat Coconut Cream - The saturated fat in coconut cream is largely medium-chain triglycerides (MCTs), which are metabolized differently than long-chain fats and are more rapidly used for energy. - Provides a rich, stable fat base that makes the sauce silky and coating without any dairy. - Naturally free of casein and lactose, making it a solid option for anyone dealing with dairy sensitivity or gut inflammation. ### Nutritional Yeast - Packed with B vitamins, including B12 if using a fortified variety, important for anyone reducing or eliminating animal products from part of their diet. - Provides a complete amino acid profile and adds a savory, umami depth that mimics aged cheese without any dairy. - Contains beta-glucans, a type of soluble fiber associated with immune support and healthy cholesterol levels. --- ## FAQs ### Can I make this Whole30 compliant? Yes, with one swap. Nutritional yeast is technically a gray area for Whole30, it is approved by the official Whole30 program as of recent guidance, but check the label to confirm no added dairy or sugar. Everything else in this recipe is fully Whole30 compliant, including the arrowroot slurry. ### My sauce came out too thin. What did I do wrong? Two likely culprits. First, make sure your arrowroot slurry goes into a sauce that is already at a simmer, arrowroot does not activate in cold liquid. Second, coconut creams vary a lot by brand. If yours is on the thinner side, add a second slurry of 1 teaspoon arrowroot mixed with 1 tablespoon cold water and stir it in while the sauce is hot. ### Can I use a different sweet potato swap? If you want something that more closely mimics the shape of macaroni, try cubed butternut squash roasted the same way. It has a slightly more neutral flavor and similar texture. Parsnips also work and add a pleasant, faintly peppery note. Either way, cut uniform pieces so they roast evenly. ### Do I have to blend the sauce, or can I just stir everything together? You have to blend it. The entire point is getting the roasted red pepper completely smooth so it integrates into the coconut cream without chunks. An immersion blender works in a pinch, but a high-speed blender gives you the silkiest, most sauce-like result. Do not skip this step. ### Can I prep this ahead of time? The components reheat well separately. Roast the sweet potatoes and store them in the fridge for up to 3 days. Make the sauce and refrigerate it in a jar for up to 4 days, it will thicken in the fridge, so thin it out with a splash of coconut milk over low heat before combining. Crisp the bacon fresh if you can, since it loses its crunch once it sits in the sauce. ### Is this kid-friendly? My honest answer is yes, but with one caveat. Kids who are used to bright-orange boxed mac and cheese will notice the difference in flavor. The sauce here is savory and a little smoky. If you are making this for picky eaters, reduce the smoked paprika to 1/4 teaspoon and leave it at that. The color is already spot-on from the roasted red pepper and turmeric, so visually it reads just right. --- If you make this, I genuinely want to know how it lands at your table. Drop a comment below or tag me on Instagram, watching someone else's family go back for seconds of a paleo side dish is honestly one of my favorite things. And if you are new here and this is your first real-food swap that actually worked, welcome. There is a lot more where this came from. How did your **Smoky Bacon and Sweet Potato "Mac" and Cheese** turn out? Tag **@ThatPaleoChick** and share it! #paleomacaroniandcheese #sweetpotatoMac #dairyfreemacandcheese #grainfreecomfortfood #whole30sidedish #baconeverything #paleocomfortfood ## Smoky Bacon and Sweet Potato "Mac" and Cheese Sweet potato cubes take the place of pasta, and a rich, smoky bacon-laced coconut and roasted red pepper sauce stands in for the cheese. This paleo mac and cheese is creamy, comforting, and every bit as satisfying as the real thing. - Prep time: 20 min - Cook time: 35 min - Total time: 55 min - Servings: 4 servings ### Ingredients - 2 large sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups) - 1 tablespoon avocado oil - 1/2 teaspoon fine sea salt, divided - 1/4 teaspoon black pepper - 5 strips bacon, chopped (no sugar added, nitrate-free) - 1/2 medium yellow onion, finely diced - 3 cloves garlic, minced - 1/2 cup roasted red peppers (from a jar packed in water, not oil), drained and roughly chopped - 1 cup full-fat coconut cream - 2 tablespoons nutritional yeast - 1 teaspoon smoked paprika - 1/2 teaspoon dry mustard powder - 1/4 teaspoon turmeric (for color) - 1 tablespoon apple cider vinegar - 1 tablespoon arrowroot powder mixed with 2 tablespoons cold water (slurry) - 2 tablespoons fresh chives, thinly sliced, for serving ### Instructions 1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper. 2. Toss the sweet potato cubes with avocado oil, 1/4 teaspoon of the salt, and the black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping once at the halfway mark, until the edges are golden and the centers are fork-tender. You want a little color on them, that caramelized edge is what gives the 'mac' its backbone. 3. While the sweet potatoes roast, cook the chopped bacon in a medium skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pan. Do not discard those drippings, they are the flavor base for your sauce. 4. Add the diced onion to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, for 4 to 5 minutes until softened and translucent. Add the garlic and cook for another 60 seconds until fragrant. 5. Add the roasted red peppers to the skillet and stir to combine with the onion and garlic. Cook for 2 minutes, then transfer the entire skillet contents to a blender. 6. Add the coconut cream, nutritional yeast, smoked paprika, dry mustard, turmeric, apple cider vinegar, and the remaining 1/4 teaspoon salt to the blender. Blend on high for 60 to 90 seconds until completely smooth and silky. 7. Pour the blended sauce back into the skillet over medium-low heat. Bring to a gentle simmer, stirring frequently. Add the arrowroot slurry and stir continuously for 2 to 3 minutes until the sauce thickens to a creamy, coating consistency, it should look and pour like a real cheese sauce. 8. Add the roasted sweet potato cubes to the skillet and fold gently to coat every piece in the sauce. Let everything sit together over low heat for 2 minutes so the sweet potato absorbs the flavor. 9. Transfer to a serving dish, top with the reserved crispy bacon and the fresh chives, and serve hot. ### Nutrition per serving - Calories: 310 - Total Fat: 19g - Carbohydrates: 28g - Protein: 8g - Dietary Fiber: 4g - Sugar: 7g