Cheddar Cheese Sauce

Cheese Sauce

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This rich, creamy secret cheddar cheese sauce is perfect for pasta, loaded nachos or smothered baked potatoes. The secret? It’s made with low-fat milk and full of sweet potato! 


Units Scale
  • 1 medium sweet potato
  • 2 cups low fat milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup butter
  • 3 Tbsp flour
  • 1 Tbsp dijon mustard
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/8 tsp nutmeg
  • 4-5 cloves roasted garlic


Prep the sweet potato: 

Peel sweet potato and chop into 1 inch pieces. Place sweet potato cubes in a microwave safe bowl or steamer. Cover potatoes with water. Place cover over bowl/steamer and microwave on high for 5 minutes or until cubes are easily pierced with a fork.

Drain water from potatoes, reserving 1/4 cup of the liquid. Let stand 10 mins to cool.

Place cooked sweet potatoes into a food processor or blender. Add 2 Tbsp of reserved water and puree until no lumps remain, adding additional water, 1 Tbsp at a time, as necessary.

Set aside. 

For the cheese sauce: 

Melt butter in a large skillet. Whisk in flour and cook - stirring continuously - until the butter/flour mixture begins to brown.

Whisk in milk, dijon mustard, cheddar cheese, salt, nutmeg, and pepper.

Stir in sweet potato puree.

Mash 4-5 cloves of roasted (not raw) garlic.

Add garlic to sauce, stirring to incorporate.

Taste your sauce and add more salt or pepper depending on your preference.