beet ‘n squash YOU! that’s right, beware of my sweet potato cheesecake

by

So. Last Friday night, as I was eating a large bowl of sweet potato mash for dinner (I know, I know, my diet is not so well balanced but geez it was delicious), I tweeted something about loving sweet potatoes so much I’d even eat them for dessert…

Not ever letting anything this interesting pass her by, Melody Fury jumped all over my tweet and coerced me into something I was not even thinking about before…

And this, my friends, was how I was roped into this month’s edition of Beet ‘n Squash YOU!

A monthly competition involving fruits and vegetables in strange and wonderful ways, Beet ‘n Squash YOU! encourages foodies from all over (you don’t even have to be a blogger) to submit recipes using said fruit or vegetable. The winning recipe usually receives a prize of some sort but really, who needs a prize when you can win the knowledge that you’ve BEET and SQUASHED everyone else in the competition. Right?

Or am I just vegetably violent?

Hmmm.

In any case, I’d tweeted about eating sweet potato for dessert and even though I’ve actually never had it as a sweet dish, I was bound. And so I began my accelerated research (I had to research, bake, blog and submit before this Friday) into a sweet potato dessert.

Introducing, my sweet potato cheesecake. Don’t be hatin’ cos it’s different.

You know what I’m hung up on now? Sweet potato ice cream…. mmmmmmm.

sweet potato cheesecake
225 grams light cream cheese
1 cup mashed sweet potato
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
3 eggs
1 teaspoon vanilla extract
For the base:
200 grams biscuits (I used plain Digestives)
50 grams unsalted butter, melted
  1. Preheat oven to 175°C/350°F.
  2. To make the base, crumble 200 grams of biscuits in a bowl with a spoon, food processor, or use your hands like me!
  3. Add the butter and mix until combined.
  4. Press into the bottom of an 8 inch spring form cake tin, set aside.
  5. In a large bowl, mix together the cream cheese, sweet potato, brown sugar and granulated sugar until combined.
  6. Add flour, cinnamon, nutmeg and ginger and keep mixing.
  7. Add the eggs and vanilla, mix until just combined.
  8. Pour into the prepared base and bake in preheated oven for 40 minutes.
  9. Cool on a rack and refrigerate overnight.
  10. Sprinkle with chocolate shavings and serve with cream!
Serves 8, but depends how big your slices are
Posted in: Eating In, Foodie, Recipes

Comments are closed.

Post Navigation