Vegan Sweet Potato & Pumpkin Mac and Cheeze

First, steam your sweet potato in the oven for ten minutes until soft, then remove the flesh to make 1 cup of mash. In a blender, combine the 1 cup steamed sweet potato mash, 1 cup pumpkin purée, 1/3 cup dairy-free cream cheese, 2 tbsp olive oil, 1/4 cup dairy-free milk, garlic powder, and sea salt. Blend until the sauce is thick and rich. You can store the sauce in the fridge overnight to thicken even more. When ready to serve, boil pasta 1 minute less than the package instructions suggest. Drain the pasta, add it back to the pot, and add as much of the prepared sauce as you'd like. Stir through on high heat until well combined and hot all the way through (about 1 minute).