Make sauce first. Peel and dice potatoes. Boil 1.5 l water, add diced potatoes, and cook 15–20 mins. When done, drain, put into a food processor and blend thoroughly. Should yield around 600 g sweet potato puree.

Cook pasta according to package instructions in pot of well-salted boiling water (5–10 mins to cook rice pasta).

Take large pot and pour potato purée. Add rice cream, stir, and stew for 5 mins on low heat. Add grated Cheddar and stir until it melts. Put sauce aside and season with salt and pepper.

Add pasta and stir. Serve while hot.

Alternatively, place the macaroni into a baking dish and bake it for 8–10 mins at 180 °C.