So Many Sweet Potatoes

The sweet potatoes taste so good in a pie that I wondered how they would fare in a cheesecake. The verdict: you really have to try this.

Sweet Potato Cheesecake

Filling:

1 lb sweet potatoes
1/2 c softened butter
2 (8 oz) packages Cream Cheese, softened
1/2 c white sugar
1/2 c brown sugar
1/2 t ground nutmeg
1/2 t ground cinnamon
1 t vanilla extract
2 T flour or cornstarch (optional, helps to prevent cracking)
2 eggs

Crust:

1 c crushed graham crackers
2 T white sugar
1/4 t ground cinnamon
1/4 t ground nutmeg
4 T melted butter

Directions:

1. Boil the sweet potatoes whole in skin for 40-50 minutes or until done. Run cold water over the sweet potatoes and remove the skin.

 2. While the potatoes boil, mix the first four crust ingredients until well blended. Add the melted butter, mix thoroughly. Press into the bottom of a 9” springform or 9” pie pan.

3. Preheat oven to 325 degrees.

4. Break the sweet potatoes apart in a bowl. Add butter and cream cheese and mix well with mixer. Stir in sugar, nutmeg, cinnamon, vanilla and flour/cornstarch (optional). Mix on medium speed until smooth. Add the eggs, mixing only enough to blend them in. Pour into crust.

5. Bake at 325 degrees for 45 minutes until center is almost set, then turn off the oven and allow to sit for another hour. Remove from oven. If you are using a springform pan, run a knife around the edges to separate the cake from the pan. Remove from oven, invert a plate over the pan and cool at room temperature until cool to the touch. Refrigerate overnight. Serve with whipped cream topping.