Preheat oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.
While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).
Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.
Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well.
Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren’t already.
Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
Now, dump some freakin’ mac and cheese in the middle of that thing and go to town!