Savory Sweet Potato Delight

Savory Sweet Potato Delight

This Savory Sweet Potato Delight combines the sweetness of roasted sweet potatoes with the creaminess of cheesecake, all nestled in a crunchy graham cracker crust, topped with a rich nutty caramel sauce.

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1 cup Sugar
• 1/2 cup Butter
• 2 medium Sweet potatoes
• 16 ounces Cream cheese
• 1/2 cup Sour cream
• 1/4 cup Heavy cream
• 3 large Eggs
• 1/2 cup Brown sugar
• 1/2 cup Nuts

Method

1. Begin by preheating your oven to 350°F (175°C).
2. In a mixing bowl, combine crushed graham crackers with 1/4 cup of sugar and 1/4 cup of melted butter. Press this blend firmly into the bottom of a 9 1/2-inch springform pan and bake for 10 minutes. Remove from the oven and set aside, but keep the oven on.
3. Take sweet potatoes and place them in a baking dish. Bake until they are tender, which should take around 1 hour. Once done, let them cool, peel, and then blend into a smooth puree.
4. In a large bowl, beat cream cheese together with 3/4 cup plus 2 tablespoons of sugar until it reaches a creamy consistency. Mix in sour cream, 1/4 cup of cream, and the sweet potato puree until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Pour this luscious mixture over the prepared crust.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which will take about 1 hour. The center can still have a slight jiggle.
6. Once baked, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for an hour.
7. In a small saucepan set over low heat, combine brown sugar with 1/4 cup of butter or margarine, stirring until the sugar has fully dissolved. Increase the heat to bring the mixture to a boil, then stir in 1/4 cup of cream and add nuts. Drizzle this warm topping over the cheesecake.
8. Refrigerate any remaining cheesecake for later enjoyment.