Sweet potato is one of my favorite fall flavors for baking, but I feel it is overlooked for the other, more celebrated orange vegetable at this time of year. Don’t get me wrong, I do love a good pumpkin dessert, but there’s something really special about the starchy sweetness of a roasted sweet potato. Especially when paired with maple syrup, pecans, and warm spices.
This recipe requires a little prep work ahead of time. Roast about 1 1/2 pounds of sweet potatoes for this recipe, which is about three large potatoes. Roasting them in the oven really intensifies their sweetness. Once the potatoes are cool, puree them in a food processor or blender. Do these steps a day ahead of time if you’d like to spread out the work.
The crust is made of graham cracker crumbs mixed with chopped pecans. This mixture, along with a tiny bit of sugar, is held together with melted butter. It makes for the most crave-worthy cheesecake crust, ever! It’s a perfect foil for all the creamy sweet potato batter that goes on top.
Dig out your large roasting pan, because this cheesecake is the traditional sort which requires a water bath. Do the extra steps are required, such as wrapping the bottom of the pain in foil and boiling water for a beautiful end result.
At the end of baking, nary a crack was formed on top and the surface of the cheesecake looked like a smooth, puffy pillow – and it stayed that way with no sinking in the middle.
Dulce de leche and pecan halves are the finishing touches, and I don’t consider them optional. The mild flavor of the milk caramel drizzle compliments the sweet potato flavor nicely. Plus, it’s not much more work, considering that perfectly good dulce de leche comes straight from a can or jar.
This recipe was sponsored by Go Bold With Butter, and lives on their website. Click HERE for the recipe!
Be sure to check out all of their excellent recipes made with real butter and dairy!