Your Such A Sweet Potato

20 November 2013

Although I love pumpkin there is another orange veggie that steals my heart - sweet potatoes. These yummy veggies are finally get the spotlight in the way of french fries, pancakes, and by being served on the side of a steak. For all of my life we have only eaten sweet potatoes two ways. One way was to candy them for making candied yams, the other way was pureeing them for warm sweet potato pie.

Even though my beloved sweet potato hasn't become popular enough for it's own latte at Starbucks I have given it a starring role in this cheesecake. That's right, Sweet Potato Cheesecake is on the menu in our home this week. Sweet roasted potatoes with just the right amount of cinnamon, sugar, and nutmeg have made the perfect delicious recipe.

There is a bit of work in making this cheesecake but I assure you that it is worth every bit of effort. The recipe will serve 12 people but can easily serve 24 if each person only gets a sliver of this goodness. I hope you try it, if not I hope it totally makes you swoon or drool until you do.

Sweet Potato Cheesecake

For the Crust
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted*
1/4 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg

For the Cheesecake
32 oz cream cheese, softened*
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs*
16 oz of  sweet potato, puree
1/3 cup heavy cream*
2 tsp vanilla extract
1/4 tsp lemon extract
1 tsp cinnamon
1 tsp nutmeg


1. Preheat oven to 350°F. Line the bottom of a 9-inch spring-form pan with foil and spray lightly with nonstick cooking spray.

2. In a large bowl mix together crumbed graham crackers, butter*, granulated sugar and spices. Press  into bottom and 1 inch up the side of spring-form pan. Bake for 7 minutes. Cool on wire rack for about 10 minutes.

3. In a bowl use the paddle attachment of your mixer to beat the cream cheese, granulated and brown sugar for 3 minutes on medium speed. Add in egg replacer, sweet potato and heavy cream, mix until thoroughly combined scraping down the bowl as needed. Then add in cinnamon, nutmeg, vanilla, and lemon extract until well mixed.

4. Pour mixture into cooled crust and spread evenly.

5. Bake for 60 minutes, the outer portion will appear to be set, but the center will still have some wiggle to it. Once this happens turn off the oven close the door and let cheesecake rest in oven for an additional 60 minutes. When the time has elapsed allow the cheesecake to cool in refrigerator for at least 6 hours.

6. Enjoy!

*All ingredients used in this recipe are vegan. Eggs are made from egg re-placer  Butter is Earth Balance, and Cream Cheese is Tofutti. * Vegan Heavy Cream = 1 cup Vegan Cream Cheese + 2 1/2 tbsp almond/soy milk + 1 tsp of lemon Juice

Your Turn: If you could only choose one which would it be? Pumpkin or Sweet Potato?


  1. What beautiful presentation with the fall table decor. Looks scrumptous, and sweet potatoes make total sense for a cheesecake since they are sweeter than pumpkin anyways. So many healthy benefit to sweet potatoes too. Love it!

  2. Oh girl! One more reason I love you. I LOVE LOVE LOVE sweet potatoes. Unfortunately I just bake them and eat them plain, but we eat them ALL the time! We make sweet potato fries in the oven too, yummo! This looks so delish.

  3. Yum!!! :) If I were a cheesecake eater, I would make this! :) And I think you should suggest the latte thing to Starbucks, you could get royalties for your idea ;)

  4. oh my yum! So clever girl! Looks amazing. :)

  5. I love sweet potatoes AND cheesecake so this is definitely going on my to-make list! :-)

  6. This looks yummy! Adding to my Thanksgiving list for sure.

  7. My my my. Looks amazing and it's Paleo friendly! I'm definitely "pinning" this! Thanks for sharing! Maybe this will turn up on our thanksgiving table!

  8. Sweet potato cheesecake?? I have never heard of that! I've always loved them baked with gravy or butter!

  9. That looks so good! I love sweet potatoes!


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