Preheat the oven to 425°F. Pierce sweet potatoes all over with a fork. Place directly on middle rack of oven. Roast for 30-35 minutes until soft.

Add cashews to a bowl. Pour over hot boiling water. Soak for 5 minutes, drain, then add to a high-powered blender.

While sweet potatoes are roasting, prepare the rest of the sauce. In a small skillet over medium-high heat, heat 1 tsp neutral-flavored oil. Add onion, ginger, and a pinch of kosher salt. Cook for 5-6 minutes until fragrant and translucent. Stir in curry powder, garlic powder, and paprika. Cook for 1 minute more, stirring frequently to prevent burning. Add onion mixture to the blender.

To the blender, add coconut milk, vegetable broth, nutritional yeast, corn starch, olive oil, miso paste, red pepper flakes, salt, and pepper. Once the sweet potatoes are done, scrape the flesh into the blender. Blend on high until creamy. Adjust taste with more salt and pepper, as desired. Set sauce aside.

Preheat oven to 350°F. Grease a 10" cast iron skillet with a neutral-flavored oil. Cook pasta according to package directions until al dente. Drain and add back to pasta pot. Pour over sauce and stir well to combine. Add pasta to cast iron skillet and spread into an even layer.

Combine breadcrumb mixture and top on mac n cheese. Bake uncovered for 18-20 minutes until golden brown. Broil on high for 1-2 minutes until darker golden brown. Serve pasta with freshly cracked black pepper and dash of red pepper flakes. Enjoy!