Take your Thanksgiving dessert up a notch with this sweet potato-filled cheesecake.
1 cup sweet potato puree
4 x 250 g cream cheese, softened
1 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup cream
2 tablespoons all purpose flour
Preheat the oven to 400° F.
Peel and cube your sweet potatoes.
Steam them until extremely tender, then mash well into a puree. Set aside and allow to cool completely.
Using an electric hand mixer, combine the eggs, cream cheese, brown sugar, white sugar, sweet potato puree, cinnamon, nutmeg, allspice, cream, and flour until evenly incorporated.
Lightly grease your cake pan, then double line it with wax paper (this makes it easier to remove the cake later). Use a nine-inch springform pan with tall sides. Pour the batter in, then transfer to the oven for 60 to 65 minutes, or until slightly wobbly in the center.
Allow to cool completely (can be made the day before), then slice and serve! Garnish with some powdered sugar and berries if desired. Enjoy!