Peel and chop the sweet potato, add to a high-speed blender with water, olive oil, nutritional yeast, salt and paprika. Blend on high for two minutes.
Add penne and blended sweet potato to a baking dish and stir together. Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes.
While the penne bakes, add the cashews, coconut milk, garlic, salt and pepper into high-speed blender and blend on high for two minutes.
Add one piece of dried-out bread with garlic powder and red pepper flakes into a small food processor and pulse into bread crumbs.
Remove the penne from the oven and stir. Pour cashew cream over penne and top with bread crumbs.
Place back in the oven, uncovered and bake for 10-15 minutes.