How To Make Oven-Baked Sweet Potato Mac and Cheese

This oven-baked sweet potato mac and cheese is a delicious twist on a classic comfort food. This recipe incorporates nutrient-dense sweet potatoes into the creamy, cheesy sauce for a healthier take on mac and cheese. The sweet potatoes add a subtle sweetness and creaminess to the dish, while also boosting its nutritional value. The result is a rich, satisfying meal that the whole family will love. Plus, this recipe is easy to make and can be customized with your favorite mix-ins and toppings. Give it a try and enjoy the delicious taste of sweet potato mac and cheese.



  • 1 box penne pasta
  • 3-5 sweet potato (depending on serving)
  • 1 can of carnation condensed milk
  • 1 cups shredded sharp Cheddar cheese
  • 1 1/4 cups shredded sharp Cheddar jack cheese
  • 1 1/4 cups shredded sharp Mozzarella cheese
  • Feta Cheese (for topping)
  • 1 teaspoon salt
  • 1 teaspoon paprika pepper
  • Fresh parsley finely diced (for garnish) 


  1. Preheat oven at 350 degrees.
  2. In a large pot of boiling water, cook the pasta until just tender, 7 to 9 minutes. Add in 1 Tbsp butter and salt. Drain once done; set aside.
  3. Meanwhile, cut the sweet potato in several several pieces or in half. Cook the potatoes in a large pot of boiling water until they are tender, 10-15 minutes.
  4. Once the sweet potatoes are done, allow the potatoes to cool down on a cooling rack and peel the skin off. Cut the potatoes into small pieces and sit aside.
  5. In a small pot, Whisk milk Heat over medium heat, add in cheddar cheese and pinch of salt; whisking frequently, until steaming, hot, and cheese have melted and blended in with the mix.
  6. Remove from heat.
  7. Prepare the bottom of the baking dish with Cheddar jack cheese. Add the sweet potatoes then penne pasta. Top with cheese mix; Top with mozzarella cheese, feta cheese and paprika.
  8. Bake on the upper rack in the oven until the cheese are nicely melted and the top is lightly browned and crispy, about 10 minutes.
  9. Remove from the oven and garnish with finely diced parsley.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Make This Easy Shrimp and Veggie Dumplings Recipe

Introducing my shrimp and veggie dumpling recipe, a tasty and healthy twist on traditional dumplings. These dumplings are filled with succulent shrimp, fresh vegetables, and aromatic spices, all wrapped up in a soft and chewy wrapper. Perfect as an appetizer or main dish, these dumplings are sure to impress your family and friends. Plus, they’re easy to make and can be enjoyed steamed, boiled, or pan-fried. Get ready to indulge in a flavor explosion with every bite of these delicious shrimp and veggie dumplings.

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  • 1 lb. shrimp, peeled, deveined and chopped
  • 1 carrot, peeled and chopped
  • 1/2 cup chopped baby spinach
  • 1 Tbs. chopped fresh cilantro
  • 1 tsp. minced garlic
  • 2 Tbs. soy sauce
  • 2 tsp. sesame oil
  • 12-24 dumpling wrappers (Depending on serving)
  • Sweet chili sauce for dipping sauce


  1. Combine half of the shrimp and all of the carrot, spinach, cilantro, garlic, soy sauce, and sesame oil in the bowl of a food processor. Pulse until smooth. Transfer the mixture to a bowl.
  2. Place 1 dumpling wrapper and spoon 1 tsp. of the shrimp mixture onto the center of the wrapper. Seal the wrapper by spreading water at the edges, fold the wrapper, firmly press down to seal the dumplings (see pictures above). Transfer the dumpling to a platter. Repeat the steps with the remaining filling and the remaining wrappers.
  3. Cover the dumplings and place in the fridge for 20-30 minutes
  4. Once the dumplings are prepared and ready, Heat up cooking oil on a non-stick pan, with a paper towel spread the oil evenly in the pan. Now place the dumplings into the pan for 2-3 minutes on high heat. Pour in a quarter cup of water into the pan and close with lid (to evenly cook the whole dumpling).
  5. Cook for about 3-4 minutes or until the water in the pan has dried up. Remove the lid and cook for another 2 minutes.
  6. Serve immediately with the dipping sauce alongside. Makes about 24 dumplings.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Buffalo Mozzarella Bruschetta: A Simple and Elegant Appetizer

Buffalo Mozzarella Bruschetta is a delicious and simple Italian appetizer that’s perfect for any occasion. Made with fresh tomatoes, creamy buffalo mozzarella, and fragrant basil, this dish is bursting with flavor. The combination of tangy tomatoes, smooth mozzarella, and toasted bread creates a satisfying texture, while the balsamic glaze adds a touch of sweetness. This recipe is quick and easy to prepare, making it a great option for a last-minute dinner party or a casual weeknight meal. Serve it as an appetizer, side dish, or even a light lunch. Your guests will be impressed by the flavor and presentation of this classic Italian dish.



  • 6-8 slices of Italian Bread
  • 2 Tbsp extra-virgin olive oil
  • 2 garlic cloves, pressed and allowed to sit for 10 minutes
  • 3 Tbsp balsamic vinegar
  • 3/4 cup sliced fresh basil
  • 1 cup halved cherry tomatoes
  • 12 ounces buffalo mozzarella, torn into bite-size pieces
  • Sea salt and freshly ground black pepper for taste


  1. Brush the slices of Italian bread with olive oil and taste until crisp and lightly browned.
  2. In a serving bowl, combine the remaining ingredients and allow it to set for about minutes so the flavors meld.
  3. Taste and adjust the seasoning, adding more salt or pepper if needed. Spoon the mixture over the toasted bread and serve.
  4. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.


  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs


  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Simple Sweet Chili Salmon Wrap

Looking for something new to eat? Well, this simple sweet chili salmon wrap is healthy, flavorful, and a quick recipe for lunch.

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  • 1/2 lb wild salmon, cut into 2 pieces
  • Salt
  • Black pepper
  • 1 teaspoon sesame oil
  • 3 tablespoons bottled Thai sweet chili sauce
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon white sesame
  • 1/2 tablespoon chopped cilantro leaves
  • Garden Spinach Herb Wrap (or wrap of your choice)
  • Baby spinach
  • 1/2 red onions


  1. Season both sides of the salmon with a pinch of salt and pepper.
  2. Mix the sweet chili sauce, lime juice, sesame, and cilantro leaves together. Stir to combine well and set aside.
  3. Heat up a skillet with sesame oil on medium heat. Fry the salmon on both sides for about 2-3 minutes or until cooked.
  4. Transfer the salmon onto a serving platter and thin slice or cut into small pieces.
  5. Chop onions into small pieces. Spread the sweet chili sauce on the wrap, top with spinach, onions and salmon, roll, cut in half, and serve immediately.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Pasta with Tomatoes & Fresh Basil

Made with a few simple ingredients, this whole wheat pasta with fresh tomatoes and basil recipe is a quick and easy lunch or dinner option.

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  • Whole Wheat Pasta
  • 10 Grape Tomatoes, diced
  • 1 Tbsp Thyme
  • Fresh Basil leaves
  • 1/2 cup of Vegetable Broth
  • 1 Tbsp cajun seasoning
  • 1 Tbsp crushed red pepper
  • 2 Tbsp almond oil


  1. Cook the whole wheat pasta in a small pot filled with water for 20 minutes, add a tablespoon of oil to prevent the pasta from sticking together and add 1 tsp salt.
  2. In a skillet, add 2 Tbsp olive oil and cook over medium heat. Add in tomatoes, crushed red peppers, cajun seasoning, thyme, and basil leaves. Cook and stir for 10 minutes.
  3. Add in vegetable broth, gently stir for about a minute. Add in pasta, stir together, and serve immediately.
  4. Enjoy and make sure you tag #DinnerWithTayo, I would love to see your dish.