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)
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup firmly packed light brown sugar
  • ¼ cup sour cream
  • ¾ cup granulated sugar
  • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
  • + 8 more ingredients
    • Pecan Crust (recipe follows)
    • Maple Cream (recipe follows)
    • 4 large eggs
    • ¼ cup whipping cream
    • 1 tablespoon melted butter
    • ¼ cup maple syrup
    • 1 ½ teaspoons ground cinnamon
    • 2 teaspoons lemon juice

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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