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Preheat oven to 190C/375F. Set aside a large baking dish or two smaller ones.
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Place a large pot of water with a lid on the stove to boil. While you are waiting for the water to boil peel the sweet potato (orange kumara) and cut into roughly 2.5cm/1in pieces.
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When the pot of water is boiling add a pinch of salt and the sweet potato. Cover and simmer for approximately 10 minutes or until the sweet potato is soft (test by inserting a sharp knife into the centre of a piece). Gently remove sweet potato from the water using a slotted spoon and transfer to a bowl. Do not discard the water, you’ll use this to cook the pasta soon.
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Using a potato masher (or fork, or stick blender) mash the potato until it is a smooth puree. Set aside.
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Heat 1 tsp olive oil in a medium saucepan over medium-high heat. Add bacon and saute until crisp. Remove with a slotted spoon and set aside on a paper towel. Discard bacon fat.
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Return saucepan to a low heat and add butter. Once the butter is melted add the flour and stir to form what is called a roux. Cook the roux for 1-2 minutes to cook the flour.
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Take a whisk and while you’re whisking the roux slowly add 1 1/2 cups of milk. Continue whisking slowly until the sauce has thickened. Add remaining 1 cup of milk and stir occasionally with a wooden spoon until sauce has thickened again.
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While the sauce is thickening return your pot of water to a boil and add about 1 Tbsp of salt. Add pasta and cook it for 1 minute less than the instructions on the side of the packet state. Drain and add to your baking dish/es.
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Once your white sauce has thickened add grated cheese and stir until melted and combined. Add mashed potato, paprika and sea salt and cracked black pepper to taste.
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Mix bacon and peas (if using) through pasta then stir though sauce.
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Sprinkle over panko bread crumbs then bake in the preheated oven for 20-25 minutes or until the sauce is bubbling and breadcrumbs are turning golden. Remove from oven and serve immediately covered in hot sauce (or tomato ketchup if you’re a kid).