Sweet Potato Mac and Cheese

 Sweet Potato Mac and Cheese via The Baker Chick

I have to be honest about something. I’m not as good at eating fruits & veggies as I used to be. Some days it’s only one serving and I’m constantly going to bed mad at myself for hot making it more of a thing. It seems like I’m so focused on feeding Hugo these days that I end up nibbling on his leftovers and chowing down on a couple scrambled eggs while he naps.

I wanted to make something that I actually liked to eat but was also nutritious for him so I thought adding some sweet potato pureé to a creamy cheese sauce was just the thing. Andy loved this, I loved this, and most importantly Hugo loved this. I used whole grain pasta, some awesome Cabot cheddar, and a couple perfect sweet potatoes- I loved this easy, heathy spin on Mac & Cheese so much! The sauce was SO creamy, that the slightly sweet taste was really the only giveaway that it actually had veggies in it. I felt so full after a small bowl of this stuff, and though I still have to get better at remembering my veggies, I figured this was a start. (Are sweet potatoes considered veggies?)

 Sweet Potato Mac and Cheese via The Baker Chick

Sweet Potato Mac and Cheese

Yield: 4-6 servings


  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 2 cups of milk
  • 3 cups of grated cheese*
  • 2 sweet potatoes, cooked**
  • 6 cups of pasta, cooked to al dente
  • 1/2 cup of panko bread crumbs


  1. Preheat oven to 375F.
  2. In a large saucepan or dutch oven, melt the butter. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)
  3. Add all but a small handful of the grated cheese, and then sat & pepper to taste. Stir until smooth and creamy.
  4. Scoop the sweet potato out of the skin, and pureé until smooth. Or, put the sweet potato chunks directly into the cheese sauce and use an immersion blender to pureé the sauce.
  5. Stir in the cooked pasta, tossing until evenly coated.
  6. Turn the sauce/pasta into an 8x8 baking dish and top with panko and remaining grated cheese. Top with a bit more freshly ground pepper if you have, and bake for 15 minutes or until golden and bubbly.
  7. Broil for an addition 5 minutes to really crisp up the top if desired.


* I mostly used sharp cheddar but I also used a few slices of Organic American Cheese that I had in my fridge- this always gives an amazing texture.

** To easily cook your potatoes, place directly on the oven rack with a sheet underneath for catching drips. Start with a cold oven and preheat to 450F. Cook for 45 minutes or until soft.



Perfect Vanilla Cupcakes

 Perfect Vanilla Cupcakes via The Baker Chick

Earlier this week I talked about classic recipes that every home cook needs in their recipe box. If you are a home baker in the era of cupcakes, a Perfect Vanilla Cupcake is a must- have don’t you think? I fell in love with simple vanilla cupcakes with a sweet creamy frosting back when I first moved to New York and would roam the city tasting cupcakes from all the bakeries looking for my favorite. My standards were – fine crumb, moist, loaded with pure vanilla flavor and a sweet vanilla frosting that is both creamy and has a bit of a crust (if that makes sense.) I tasted many delicious ones and some just OK ones, but until recently I never baked the one. Perfect Vanilla Cupcakes via The Baker Chick


Peanut Butter Cup Blondies

 Peanut Butter Cup Blondies via The Baker Chick

Hugo & I are hosting a sweet sign language class at our apartment these days and it’s adorable. 6 Mamas, 6 Babies, one great teacher and lots of learning- super cute right?  I love having everyone over- not only is it extremely convenient to not have to leave during these bitter cold afternoons, but I get a chance to give people baked goods which is the lifelong struggle I seem to deal with. :) I whipped these up for last week’s class and they were a total hit. What’s not to like? Chewy blondie, creamy peanut butter, rich chocolate- are you already sold on these ? Peanut Butter Cup Blondies via The Baker Chick


The only Roast Chicken recipe you ever need

 The only Roast Chicken recipe you ever need via The Baker Chick

Over the last 4 years I’ve shared over 200 dessert recipes with you, and throughout that time I’ve been asked one question time and again: “What do you really eat?” I get it. I mean- it seems ludicrous to have that many sweets in the house and obviously if I know how to bake I must be cooking too right? Well not exactly… until recently I have always been a “cook 1/2x a week person,” relying heavily on the convenience of NYC takeout. You can pretty much have anything delivered any time of day so after a day of baking, I’d often feel less than excited about yet another kitchen project so we’d find ourselves eating Pad See Ew or BBQ from our local place.

Having a child is a game changer though. I’ve mentioned this before, but I really love cooking now more than ever. Having 3 people share a meal, (even one of them tiny,) really gives me the motivation to prepare good food for my family. This chicken my friends, is just too good. My dear friend Tricia shared the recipe with me shortly before Hugo was born, and we’ve made it dozens of times since then. She described it as the meal that makes you feel like Superwoman and man is it true. Considering how easy this thing is to make, it sure is impressive. Serve it with a green salad or some roasted veggies and you have yourself one amazing dinner. The only Roast Chicken recipe you ever need via The Baker Chick


Snickerdoodle Blondies

 Snickerdoodle Blondies via The Baker Chick
This post was originally posted 3/31/2011 but was re-vamped and updated 2/20/2015!
It wasn’t until the last few years that I discovered how much I love snickerdoodles. For some reason, these weren’t cookies I really tried much as a kid. My guess is that’s because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour, so many standard treats were left a mystery.  As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, nothing beats the ease of spreading some batter in a pan and calling it a day. Snickerdoodle Blondies via The Baker Chick


Double Chocolate Cookies with Sea Salt

 Double Chocolate Cookies with Sea Salt via The Baker Chick

What is your go to bitter cold/too frigid to go outside activity? Without a doubt, when it’s a nasty day outside and I’m cooped up with Hugo, my favorite thing to do is crank up the oven and bake some cookies. Thick, chewy, sweet & salty cookies with a tall glass of milk, to me- perfection.

These here cookies are just that- perfect. The edges are crispy, the middles are super chewy, and they have rich dark chocolate taste. Andy called them “brownie cookies,” and I’d have to agree that’s almost exactly what these are. Chewy, gooey, dunk them in milk goodness.  Double Chocolate Cookies with Sea Salt via The Baker Chick