Roasted Sweet-Potato Cheesecake with Maple Cream

Roasted Sweet-Potato Cheesecake with Maple Cream
Photo by Leigh Beisch

Ingredients

  • 2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
  • 2 teaspoons lemon juice
  • ¾ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ¼ cup whipping cream
  • Maple Cream (recipe follows)
  • 4 large eggs
  • + 8 more ingredients
    • 1 ½ teaspoons ground cinnamon
    • 1 tablespoon melted butter
    • ¼ cup maple syrup
    • Pecan Crust (recipe follows)
    • 1 teaspoon ground nutmeg
    • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
    • ¼ cup sour cream
    • ½ teaspoon ground ginger

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes. 2. Meanwhile, prepare crust. Bake in same oven with potatoes until l...

View full recipe at My Recipes

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